Our products
Assembly
Mold your chocolate shell.
Poach the whipped cream into the shells.
Then poach the frozen insert in the center and set aside in the freezer for 30 minutes.
Cut out Unipatis mango crunch bases in the same shape as your shells.
Place them on your trompe l'oeil.
Spray your flock.
Present
Ingredients
15 pieces Mango trompe l’oeil (+/-85g/piece)
Length: between 7.5 cm and 8 cm
Width (at widest): between 5 cm and 5.5 cm
Height / Thickness: approx. 4 cm to 4.5 cm
CHOCOLATE HULL (Molding)
260g couverture chocolate
VANILLA & MANGO CRÈME MONTÉE
300g Cream (35% fat)
120g Mango purée (sweetened to 10%)
90g White chocolate couverture
31g Gelling agent / Foam stabilizer Unipatis
1 Madagascar vanilla pod
GELIFIED ROLLING HEART
240g Unipatis fruit filling or Unipatis mango mirror glaze
SIGNATURE CROUSTILLATING BASE
225g Mango Crisp Unipatis
FINITION VELOURS
150g Flocage Velours Jaune/Orange Unipatis