Kalamansi caramel with tonka bean ganache
Ingredients: Sugar 120g Cream 50g Glucose 45g Kalamansi puree 60g Mango puree 20g Callebaut Origine "Arriba" milk chocolate 110g
Make a dry caramel with the sugar Warm the cream and glucose together and add gently Then add the purees and pour over the chocolate Use at 35°C
Ingredients: Cream 100g Vanilla yoghurt 60g Trimoline 10g Tonka beans 4g Callebaut Origine Sao Thomé dark chocolate 75g Callebaut Origine Arriba milk chocolate 175g
Infuse the Tonkabeans in the cream for 20 minutes, then strain and add the yoghurt Add the pre-warmed chocolate and mix well
