Chocolate mango tower
By VicentaLakin
The chocolate dots are my favorite, but the pure chocolate mousses always get a little tired, so the little dots, I add the mango chees, and the chocolate greasy. Bite it down, first in a thick chocolate mousse, and then ate it up, and then you could feel the smell of mango, always the smell of summer。
Recipe Recommendations
- egg yolk 30g
- sugar 35g
- milk 40g
- dark chocolate 75g
- light cream 40g
- gelatin 4g
- Chocolate Qifeng Cake Body appropriate amount
- almond oil shortcake base appropriate amount
- Chocolate fried rice appropriate amount
- Mango cheese paste appropriate amount
- fresh mango appropriate amount
- water 60g
- fine sugar 135G
- glucose
- cocoa powder 44g
- pectin 17g
- olive oil 10g
- sweetening
- roast
- several days
- senior
Steps for Chocolate mango tower
1
Mango cheese crumbs: Squeeze the mango cheese mousses in the molds, trap the cut mango pudding, put it in the fridge to make it hard, etc. (see the recipe “Mango cheesecake”)
2
Chocolate mousse: Melted chocolate in water, mixed with light cream 1 (without passing out) with chocolate and maintained at 45°C
3
Chocolate mousse: yolk and sugar mix to white, milk heat up to 85°C split into 2 and a hot water collide while cooking to rinse into thickness and fire
4
Chocolate mousse: high-speed mixing of the hand-held egg-beater to a dense state, adding gilitin to softening at about 50°C
5
Chocolate mousse: Add 2 blended and emulsed with a flat machine to remove small bubbles
6
Chocolate mousse: add a light cream of 60% to 2 with a rubber razor
7
(a) Spectrum: water, sugar, light cream, glucose, cocoa powder is placed in a thick bottom pan, heated by heat and mixed with cocoa powder
8
(a) Spectrum: boiled to 106°C and out of the fire, mixed with fruit and gel, mixed with glitting, olive oil, smoothing with an even machine, filtering, 24-hour freeze in the refrigerator
9
Combining: 6 cm in diameter after cooling the baked chocolate twilight cake
10
(a) Composition: a product made from a hemispheric silica model of 7 cm in diameter, with some chocolate mousse being squeezed out
11
(b) Composition: a mango cheese jacket placed in freezing hard
12
(a) Assembly: Squeeze into the remaining chocolate mousse, put in the cut chocolate twilight cake, level out, freeze into the fridge and get hard
13
(a) Dirt operations: remove frozen mousse from the model, place it on the grill (with a grill underneath), remove the dome, melt it down to about 32 degrees, and go to the surface of Moose
14
(a) The pasta cake is removed from the grilled web and placed on the bottom of the apricot cake (precedented by the recipe Caramel Apple Tower), decorated, sufficient
15
Do you feel like eatingChocolate mango tower Make Tips
One, showers better be done one day in advance, so that they are very bright and beautiful; two, I use 70 per cent of the cocoa in black chocolate, and many people feel a little bit bitter, and can do it with about 50 per cent black. The amount of white sugar may have to be adjusted slightly; and three, while operating the showers, the temperature must be at around 32°C and the temperature must be fast。