Bee eye

Bee eye

To experience the exotic sensation of mango and calamansi together with chocolate cremeux, I'm adding into the five spice crumble to feel thrilled

Mango calamansi coulis

Used products: Mango calamansi coulis

  • 255 g
    mango puree
  • 40 g
    Calamansi Purée
  • 23 g
    maple syrup
  • 0.29 g
  • 148 g
    fresh mango dice
  • 2 g
    fresh basil leaves chopped

Preparation: Mango calamansi coulis

Warm the puree and maple syrup 

Add the salt, fresh mango dice and basil  

Cover with clean wrap and keep in refrigerator

Almond crumble

Used products: Almond crumble

  • 60 g
    almond powder
  • 15 g
    desiccated coconut
  • 34 g
    icing sugar
  • 3 g
  • 1 g
  • 4 g
    flaxseed ground
  • 6 g
  • 5 g
  • 1 g
    five spice powder

Preparation: Almond crumble

Mix all the dry ingredients 

Combine with water chill.

Roll out between two plastic paper and cut in to small dice 

Bake golden brown at 180℃ at around 8 minute

Assembly and finishing

Fill in the 2-g to 4-g crumble in 3D design  

Pipe the 10g of cremeux 

Pour 7 to 8 gram of mango coulis over the cremeux and cover with 3D design chocolate lid

Place the small chocolate showpiece on the center and arrange 6 pieces of 3D chocolate around.