Passion fruit and mango chocolate biscuit

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
  • Clare England - Chefs at the CHOCOLATE ACADEMY™ center UK
level 2

Recipe components

Callebaut® ingredients

Mango ganache

IngredientsPreparation
  • 100g
    single cream
  • 100g
    mango puree

Bring to the boil.

Pour the mango cream onto the chocolate and emulsify with an immersion blender.

  • 20g
    butter

Add the butter and emulsify further.

Passion fruit gel

IngredientsPreparation
  • 3g
    yellow pectin
  • 125g
    caster sugar

Blend the pectin and sugar together

  • 125g
    passion fruit purée

Warm the fruit puree, stir in the sugar and pectin. Bring to the boil.

  • 20g
    glucose
  • 20g
    invert sugar

Add glucose and invert sugar. Heat to 108°C.

  • 1g
    tartaric acid
  • 1g
    water

Add the tartaric solution. Mix thoroughly and immediately pour onto a silpat mat to a depth of 3mm. Leave to set.

Sable biscuit

IngredientsPreparation
  • 250g
    plain flour
  • 100g
    icing sugar
  • salt

Mix the dry ingredients together

  • 200g
    butter

Add the diced butter. Mix together with a flat beater to create a bread crumb texture.

  • 2g
    egg yolks

Add the egg yolks and mix to form a dough.

Assembly

Cut 5cm discs of sable, cook and cool. Cut 5cm discs of passion fruit gel and place onto a cooled sable biscuit.
Make the mango ganache and pipe 5 g on top of the passion fruit gel.
Place another sable biscuit on top of the mango ganache and press down evenly so that the ganache spreads to the side of the biscuit.
Allow to set for an hour at room temperature. Temper milk chocolate Callebaut ecl1pse CSM-1ECLIPSE53-471 and dip the biscuits.
Decorate with freeze-dried passion fruit pieces.