Ingredients
Fruit paste
Mango pulp: 300 g
Passion fruit pulp: 200 g
Sugar (1): 40 g
Yellow pectin: 15 g
Toofruit® Mango: 10 g
Sugar (2): 360 g
Glucose: 60 g
Citric acid: 5 g
Water: 5 g
Pecan-Mango Praline
Sugar: 300 g
Water: 100 g
Pecan nuts: 600 g
Toofruit® Mango: 90 g
Milk chocolate: 180 g
Cocoa butter: 70 g
Assembly
QS of white chocolate couverture
QS of cocoa butter with fat-soluble colorants (red, green, yellow, 8% powder dosage)
Preparation
Fruit paste
Add the sugar (1), Toofruit® Mango, and pectin to the fruit pulps. Bring to a boil.
Gradually add sugar (2) without losing the boil, then add the glucose last.
Cook to 72° Brix/39,6° Baumé. Stop the cooking with the citric acid solution and pour into a tray. Blend after cooling.
Pecan-Mango Praline
Cook the water and sugar to 120°C. Add the pecans and rub to coat without caramelizing.
Dry overnight in a proofer at 40°C. Incorporate the Toofruit® Mango.
Crystallize with cocoa butter and milk chocolate, and temper to 27°C before pouring.
Assembly
Spray the molds with colored cocoa butter, creating a color gradient to reflect the fruit.
Mold a thin layer of white chocolate couverture, followed by a thin layer of dark chocolate.
Pipe a portion of mango fruit paste, then the pecan-mango praline.
Seal after the praline has crystallized. After full crystallization, unmold.
