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Made with Hukambi 53%
An original recipe created by Paul Brichon and Virgilia Lebrige5 steps
Makes 24 desserts
Recipe Step by Step
MANGO, PASSION FRUIT AND LIME COMPOTE
160g 100% passion fruit purée
90g 100% Kesar and Alphonso mango purée
15g Caster sugar
5g Pectin NH
130g Diced fresh mango
1 Lime zest
400g Total weight
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
60 g UHT whole milk
50 g 100% coconut cream
20 g Cocoa nibs
30 g Caster sugar
1 g Xanthan gum
5 g Proespuma Hot
180 g 100% coconut cream
160 g Heavy cream 36%
506 g Total weight
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
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 HUKAMBI 53%
256 g Total weight
Add the eggs and cream.
Grind up the Hukambi couverture and add it to the previous mixture.
Use immediately or set aside.
ALMOND SHORTCRUST PASTRY
60 g All-purpose flour
20 g Confectioner’s sugar
10 g Almond flour
0,5 g Salt
30 g European-style butter
10 g Eggs
130 g Total weight
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
120 g Almond shortcrust pastry
20 g Grated coconut
10 g Crispy wheat flake cereal
55 g HUKAMBI 53%
205 g Total weigh
Assembly and finishing
As needed 55% dark chocolate pearls
As needed Cocoa nib powder
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.