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Recipe Step by Step
MANGO, PASSION FRUIT AND LIME COMPOTE
160g 100% passion fruit purée
90g 100% mango purée
15g Caster sugar
5g Pectin NH
130g Diced fresh mango
1 Lime zest
400g Total weight
Heat the purées to 105°F (40°C), then add the sugar mixed with the pectin.
Bring to a boil, then add the fresh mango cubes and store in the refrigerator.
Once cooled, add the chopped lime zest.
COCONUT & COCOA NIB MIX FOR SIPHONS
60g UHT whole milk
50g 100% coconut cream
20g Cocoa nibs
30g Caster sugar
1g Xanthan gum
5g Proespuma Hot
180g 100% coconut cream
160g Heavy cream 36%
506g Total weight
Combine and heat the milk, the smaller portion of coconut cream and the cocoa nibs. Leave the mixture to infuse for 20 minutes.
Combine the sugar, xanthan gum and Proespuma and add them in.
Bring to a boil.
Add the remaining coconut cream and heavy cream. Mix and store at 40°F (4°C).
HUKAMBI 53% CHOCOLATE CAKE
55g Almond flour
40g Caster sugar
1g Baking powder
55g Heavy cream 36%
256g Total weight
Combine the almond flour, cornstarch, caster sugar and baking powder.
Add the eggs and cream.
Grind up the Hukambi couverture and add it to the previous mixture.
Use immediately or set aside.
ALMOND SHORTCRUST PASTRY
60g All-purpose flour
20g Confectioner’s sugar
10g Almond flour
30g European-style butter
130g Total weight
Rub the dry ingredients into the cold cubed butter until the mixture resembles crumbs. As soon as the mixture is completely even, add the cold eggs.
As soon as you obtain a smooth dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake in the oven at 300°F (150°C) for approx. 20 minutes.
HUKAMBI & COCONUT CRISP
120g Almond shortcrust pastry
20g Grated coconut
10g Crispy wheat flake cereal
205g Total weight
Using the paddle attachment in a food processor, break up the baked shortcrust pastry, then stir in the grated coconut, crispy wheat flake cereal and melted couverture.
Assembly and finishing
As needed 55% dark chocolate pearls
As needed Cocoa nibs
Make the mango and passion fruit compote and the coconut and cocoa nib siphon mix.
Make the cake mix and put 10g into greased 5cm rings.
Bake at 355°F (180°C) for 10 minutes and leave it to cool.
Place the cake in a 57×16mm dark chocolate tartlet base you made beforehand.
Process 20g of the coconut and cocoa nib cream in the siphon and place it on the cake. Sift a thin layer of ground cocoa nibs over the siphoned cream. Make the crisp and weigh out 8g in a second tartlet base.
Place 15g of compote on the crisp.
Create a stencil in the shape of half a heart.
Sprinkle some ground cocoa nibs onto the plate to form the shape of half a heart.
Then place a chocolate tartlet with siphoned coconut and cocoa nib cream on the other side to form the second part of the heart. Turn the tartlet containing the mango and passion fruit compote over and place it at an angle on the other base.
Slightly melt a small chocolate sphere and place it at the center of the tartlet base to create a lid.