Passionfruit & Mango by Jack Bowden

Today is Jack Bowden sharing with us some sunshine through his fantastic passionfruit and mango recipe. Enjoy!

Ingredients:

891 g Cacao Barry Pureté Alunga
172 g Mango Puree
172 g Passionfriut Puree
93 g Trimoline
80 g Glycerine
1 scoop Sorbitol
92 g butter

Cocoa butter solution, melt together:
100g dark chocolate
100g cocoa butter

Procedure:

Boil the cream, passionfrit puree, mango puree, glycerine, trimoline and sorbitol
Once the cream mixture is boiling place into the robot coupe with the chocolate and butter
Emulsify to form a ganache
Pour onto a tray lined with acetate and your chosen size frame
Level the ganache to a consistent height
Allow to chill in the chocolate fridge for 1 day
Then paint the ganache with cocoa butter solution and cut on the guitar
Allow to rest for 1 more day on the rack
Enrobe in dark chocolate
Decorate using a tropical acetate sheet