Place Belcolade Noir Organic 74 into a bowl and melt over a bain marine.
Heat the coconut cream. Do not allow it to boil.
Stir the heated cream into the melted chocolate to make a ganache.
Semi whip the
Ambiante. Fold small amounts of the
Ambiante into the ganache. Use a whisk for the first few additions to achieve a nice emulsification and texture.
Melt dark chocolate over water bath.
Add cool roasted nuts.
Between two sheets roll out the base to a thickness of 3mm.
Refrigerate and allow to set.
Topfil Mango out onto a silicone mat with a thickness of 1cm. Place in the blast chiller.
Cut desired size and use frozen.
Mix milk and vinegar.
Cream margarine and sugar.
Add dry ingredients, then add the liquid.
Spread the mix out onto a silicone mat and bake at 180 degrees for 20 minutes.
Melt dark chocolate, add warm glaze to chocolate and emulsify.
Mix cocoa powder with water and add to the above.
Warm up to 40 degrees and use a stick blender to smooth out the glaze.
Fill mousse into moulds.
Push mango and sponge inserts into mousse.
Top off with some more mousse if required.
Flatten the top and place into a freezer.
Once completely frozen, demould and glaze with pre-prepared glaze.
Place glazed mousse onto the roasted almond base.
Decorate with roasted quinoa and a small chocolate square.
About this recipe
Bavarois & mousses