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Mango & Lime Truffles by Chef Prateek Bakhtiani of Ether Chocolate | Recipe

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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