Servings: 24 desserts
Equipment
- Stovetop
- Refrigerator
- Freezer
- Oven
- Food Processor
Ingredients
Mango, Passion Fruit, and Lime Compote
- 160 g 100% Passion Fruit Puree
- 90 g 100% Mango Puree
- 15 g Caster Sugar
- 5 g Pectin NH
- 130 g Diced Fresh Mango
- 1 Lime Zest
Coconut & Cocoa Nib Mix for Siphons
- 60 g UHT Whole Milk
- 50 g Coconut Cream
- 20 g Valrhona Grué de Cacao Cocoa Nibs
- 30 g Caster Sugar
- 1 g Xanthan Gum
- 5 g Proespuma Hot
- 180 g Coconut Cream
- 160 g Heavy Cream 36%
Hukambi 53% Chocolate Cake
- 55 g Almond Flour
- 10 g Cornstarch
- 40 g Caster Sugar
- 1 g Baking Powder
- 60 g Eggs
- 55 g Heavy Cream 36%
- 35 g Valrhona Hukambi Brazil 53% Dark-Milk Couverture Chocolate Feves
Almond Shortcrust Pastry
- 60 g All-Purpose Flour
- 20 g Granulated Sugar
- 10 g Almond Flour
- .5 g Salt
- 30 g European-Style Butter
- 10 g Eggs
Hukambi & Coconut Crisp
- 120 g Almond Shortcrust Pastry
- 20 g Grated Coconut
- 10 g Crispy Wheat Flake Cereal
- 55 g Valrhona Hukambi Brazil 53% Dark-Milk Couverture Chocolate Feves
Instructions
Mango, Passion Fruit, and Lime Compote
- 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
- Combine and heat the milk, the smaller portion of coconut cream and the 20 g Valrhona Grué de Cacao 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
- Combine the almond flour, cornstarch, caster sugar and baking powder.
- Add the eggs and cream.
- Grind up the 35 g Valrhona Hukambi Brazil 53% Dark-Milk Couverture Chocolate Feves and add it to the previous mixture.
- Use immediately or set aside.
Almond Shortcrust Pastry
- 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
- 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 55 g Valrhona Hukambi Brazil 53% Dark-Milk Couverture Chocolate Feves.
Assembly & Finishing
- 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.
- Now Enjoy!