Mango and Chocolate

ingredients:

           - Chocolate Cover with spices
           - A mango
           - Candied Ginger





1. Mix lTempérer chocolate, that is to say, let him undergo a temperature curve or add cocoa butter cryogenically frozen at some point of the heater to bring it to the proper temperature.

2. This tempering allows the chocolate to keep its shine, its crisp and easy work ...

3. It also avoids a grainy texture and a whitish ...

4. Each "green" even within the same house (Valrhona, Callebaut Barry etc. ..) has its own temperature curve.

5. It is obvious that we can also live without temper chocolate and feast, but the result may be different ...

6. When the chocolate is in the right working temperature (31 ° C in this case), spread a thin layer on a sheet of rhodoïd.

7. Sprinkle with very finely diced candied ginger.

8. Mark the chocolate so as to squares.

9. We could also use the method of the template, more precise. I did not but I should have.

10. Leave crystallize.

11. Take the mango flesh small balls with a melon spoon.

12. Assemble: chocolate square.