Caramel with sea-buckthorn

fruit and mango ganache wafer

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caramel with sea-buckthorn fruit and mango ganache waferPhilippe Vancayseele

Ingredients

Spiced Cocoa paste

SugarGlucoseCreamMango puréeSea-buckthorn juiceAlunga™ 41 % milk chocolate couvertureButter

Cocoa nibsCocoa butter

150 g75 g

200 g50 g

150 g450 g

60 g

100 g50 g

/ Caramelize the sugar and the glucose.

/ Deglaze with the cream.

/ Add and boil the mango purée and the sea-buckthorn juice.

/ Add the Alunga™ 41 % milk chocolate in a Thermomix and pour in the caramel.

/ Add the butter.

/ Emulsify and crystallize the ganache until pipeable.

/ Pipe the ganache in spirals on thin Ocoa™ 70% dark chocolate rectangles.

/ Grate the spiced cocoa paste on the ganache.

/ Place a second thin Ocoa™ 70% dark chocolate rectangle on top.

/ Grind the nibs to powder.

/ Add the melted cocoa butter and spices of your choice.

/ Roll into a cylinder shape and let crystalize.

/ Grate with a microplane.

Spices to taste