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Mango & Lime Truffles by Chef Prateek Bakhtiani of Ether Chocolate | Recipe
INGREDIENTS :
For the caramel filling:
- Mango, 1, medium, very ripe
- Green lime, 2-3
- Sugar, 150g
- Butter, 100g
- Sel de mer (sea salt), 1g
For the enrobage (coating):
- Truffle shells
- Cocoa powder
- Dark chocolate*, 500g
*Chef Prateek uses single-origin Dominican dark chocolate, as the subtle tropical fruit in this origin brings out the freshness of the mango
METHOD :
- Blend together the lime juice and mango pulp. Warm this mango puree and set aside
- Cook the sugar to a dry caramel at 165°C and then deglaze with the warm mango puree. Cool to 35°C and blend in the butter and salt
- Pipe into chocolate truffle shells
For the coating:
- Close up the cooled truffles with tempered chocolate
- Once set, dip in more tempered chocolate and roll in cocoa. Set aside to crystallize
- Roll together on a sieve to dust off the excess cocoa powder
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