Exotic Chocolate Combination
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)
| Ingredients | Preparation |
|---|---|
|
100g
sugar
20g water 250g pineapple cubes 30g passion fruit pulp |
Make a caramel with sugar and water. Quickly fry the pineapple blocks in the caramel and douse with the passion fruit pulp. Fry the pineapple mixture thoroughly. |
Finishing and presentation
Fill the bottom of a glass and freeze. Then top up the glass with
Callebaut white chocolate mousse.