MANGO THIMBLE CUP
Chocolate cup with creamy mango filling
Servings: 100 cups
Difficulty level
Chocolate cup with creamy mango filling
Servings: 100 cups
Ingredients
| FRUTTIDOR MANGO | g 500 |
Ingredients
| CHOCOSMART CIOCCOLATO LATTE | g 490 |
| PRALIN DELICRISP CARAMEL FLEUR DE SEL | g 210 |
Preparation
Combine CHOCOSMART CIOCCOLATO LATTE and PRALIN DELICRISP CARAMEL FLEUR DEL SEL in a planetary mixer with a paddle attachment and whip at medium speed for 2-3 minutes.
Pour the mixture into a pastry bag fitted with round plain tip nr 10.
Ingredients
| CRUNCHY BEADS WHITE | To Taste |
Half-fill the DOBLA THIMBLE CUP with the creamy mango filling.
Pipe the crunchy caramel filling to fill up the rest of the cup.
Top off with CRUNCHY BEADS WHITE.
Pastry Chef, Chocolatier and Baker
