EXOTIC & DARK CHOCOLATE VERRINE
Steps:
- Pipe 40 g of chocolate crémeux in the verrine and refrigerate
- Immersion blend half of the mango passion fruit confit to a smooth paste then add 30 g to fresh mango Brunoise
- Add into the Verrine
- Add the streusel and Crispearls
- Pipe 25 g of chocolate mousse and refrigerate
- Pipe 25 g exotic confit mix
- Decorate with Crispearls and lime zest
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