Cacao Barry Ingredients

Cacao Barry Dark & white chocolate Zéphyr™
Cacao Barry Cocoa butter Mycryo Cocoa Butter

Mango and Nutmeg coulis

500 g mango pulp –  4 g ground nutmeg – 1 g xanthan gum
Mix cold mango pulp and add at 40°C ground nutmeg and xanthan gum.

Pistachio nougatine

50 g glucose – 125 g butter –  150 g sugar – 2,5 g NH pectin – 175 g crushed pistachios
Cook glucose and butter at 40°C. Add sugar and NH pectin. Cook until a bechamel consistency is obtained. Add crushed pistachios. Thinly spread onto a sulphurized sheet. Cook at 180°C until coloured.

Zéphyr™ mousse

150 g cream – 2 pod(s) Tahitian vanilla – 30 g egg yolks – 10 g sugar –  200 g Cacao Barry  Zéphyr™ – 20 g Cacao Barry Mycryo Cocoa Butter – 150 g whipped cream
Boil cream with Tahitian vanilla. Add egg yolks and sugar. Heat to 85°C and cook like custard. Pass through a fine strainer and pour at 80°C over Zephyr chocolate and Mycryo Cocoa Butter. At 25°C add whipped cream.

Pan-fried Mango

2 mango(s) –  35 g Cacao Barry Mycryo Cocoa Butter – 5 g ground nutmeg

Cut two fresh mangos into Julienne. Add Cocoa butter and nutmeg. Mix the ingredients together and coat the mango.
Cook the mango in a very hot frying pan.


Line the 2.75 in / 7 cm half-sphere polycarbonate mold with Zéphyr™.
Remove the spheres from the molds by lightly heating the chocolate 3⁄4 of the way around.
Fill the sphere with Zéphyr™.
Add the pan-fried mango with pieces of pistachio nougatine.
Add the mango coulis.
Add some Zéphyr™ mousse from a piping bag, finish the half sphere with pan-fried mango and seal the opening with pistachio nougatine.
Stick the set Zéphyr™ decoration on the half sphere.
Place the dessert for 10 minutes in the freezer to achieve a velvet effect spraying at 45°C a mixture consisting of 50% Mycryo® Cocoa butter and 50% Zéphyr™.
Place the dessert in the center of a plate, add a circle of mango coulis with a few thin strips of fresh mango.