Haiti Ganache with spiced mango caramel

Used Cacao Barry products
Moulded bonbons

Haiti Ganache with spiced mango caramel

Created by
  • Will Torrent
    Cacao Barry UK ambassador
Level
level 1
Used Cacao Barry products
Recipe components

Moulding

IngredientsPreparation

Shell Moulds with pre-crystallised Haiti dark chocolate couverture.

Spiced Mango Caramel

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

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

IngredientsPreparation
  • 300g
    whipping cream
  • 30g
    salted butter