MANGO THIMBLE CUP
Chocolate cup with creamy mango filling
Servings: 100 cups
Difficulty level
Chocolate cup with creamy mango filling
Servings: 100 cups
Ingredients
FRUTTIDOR MANGO | g 500 |
Ingredients
CHOCOSMART CIOCCOLATO LATTE | g 490 |
PRALIN DELICRISP CARAMEL FLEUR DE SEL | g 210 |
Preparation
Combine CHOCOSMART CIOCCOLATO LATTE and PRALIN DELICRISP CARAMEL FLEUR DEL SEL in a planetary mixer with a paddle attachment and whip at medium speed for 2-3 minutes.
Pour the mixture into a pastry bag fitted with round plain tip nr 10.
Ingredients
CRUNCHY BEADS WHITE | To Taste |
Half-fill the DOBLA THIMBLE CUP with the creamy mango filling.
Pipe the crunchy caramel filling to fill up the rest of the cup.
Top off with CRUNCHY BEADS WHITE.