Haiti Ganache with spiced mango caramel

Haiti Ganache with spiced mango caramel

Level:
Easy

Moulding

Used products: Moulding

  • CHD-Q65HAI

Preparation: Moulding

Shell Moulds with pre-crystallised Haiti dark chocolate couverture.

Spiced Mango Caramel

Used products: Spiced Mango Caramel

  • 250 g
    sugar
  • 170 ml
    mango puree
  • 50 ml
    whipping cream
  • ½ spoon(s)
    mixed spice
  • 15 g
    butter
  • 2 g
    salt

Preparation: Spiced Mango Caramel

Dry Caramelise the sugar.Stir in the Mango Puree and Whipping Cream.
Bring to the boil.
Remove from the strove.
Stir in the mixed spice, butter and salt.
Cool to 29°C.
Piped into base of prepared moulds.

Haiti Ganache