Exotic Chocolate Combination (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
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.