Summer Delight (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Milk chocolate Chantilly cream

Ingredients Preparation
435 g fresh cream 35%
170 g milk chocolate Callebaut Origine Arriba
½ vanilla pod
Bring the cream and vanilla to the boil.
Pour over the chocolate in two goes.
Emulsify.

Leave to cool in the fridge for four hours then whisk gently.

Pistachio cremeux

Ingredients Preparation
270 g cream
270 g milk
100 g pure pistachio paste
Boil all three together.
60 g sugar
140 g egg yolks
Add to the mixture and cook until you have a ‘crème anglaise’.
8 g powdered gelatine
48 g water
Soak the gelatine in the water and add to the mixture.

Fresh mango salad

Ingredients Preparation
Desired quantity of diced fresh mango
Desired quantity of fresh mango purée
Mix and add sugar according to taste.
Garnish with Crispearls™ and chocolate pencils.