Used products: Moulding
Shell Moulds with pre-crystallised Haiti dark chocolate couverture.
Used products: Spiced Mango Caramel
170 mlmango puree
50 mlwhipping cream
½ spoon(s)mixed spice
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.