Crunchy Mambo

Ganache Mango Lime

509g Mango purée
68g Trimoline
36 g Water
11 g Lime purée
1 pc Vanilla pod
364 g Milk chocolate (Arriba origin)
11 g Butter

Method

• Bring the purées, trimoline, water, and scraped vanilla seeds to a boil at 103°C.
• Strain the mixture over the chocolate callets and mix well.
• At 35°C, blend in the room-temperature butter.

Assembly

• Dip nougatine pieces in white chocolate.
• Before crystallisation, sprinkle with Non-Pareil Valentine sprinkles (art. 261093).
• Attach these pieces to your pralines for decoration, adding extra crunch and flavour.

Tip:

• Always make nougatine pieces wet-proof by dipping or spraying them with a coating of your choice.
• They can also be used as a crunchy base inside pralines.