Bee eye

Bee eye

Level:
Difficult
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
    salt
  • 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
    Maltosec
  • 1 g
    salt
  • 4 g
    flaxseed ground
  • 6 g
    water
  • 5 g
    NCB-HD703-CA
  • 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.