Mango and chocolate summer delight

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 2

Here's a recipe that brings great summer flavours in one yummy dessert: milk chocolate, mango and pistachio. The Single Origin chocolate couverture Arriba pairs perfectly with fruits that have moderate acidity, such as mango, orange, apricot, etc. Can either be served as bite-size dessert or dinner-size dessert.

Mango and chocolate summer delight

Recipe components

Used Callebaut products

Milk chocolate chantilly cream

IngredientsPreparation
  • 435g
    35% cream
  • 170g
    Arriba
  • 1pod(s)
    vanilla

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 crémeux

IngredientsPreparation
  • 270g
    cream
  • 270g
    milk
  • 100g
    Pure Pistachio Paste

Boil all three together.

  • 60g
    sugar
  • 140g
    egg yolks

Add to the mixture and cook until you have a ‘crème anglaise’.

  • 8g
    powdered gelatin
  • 48g
    water

Soak the gelatine in the water and add to the mixture.

Fresh mango salad

IngredientsPreparation
  • Q.S.
    diced mango
  • Q.S.
    mango puree

Mix and add sugar according to taste.

Garnish with Crispearls™ and chocolate pencils.