Name of the elaboration: Mandarin & Mango

Inspiration

To create this cake we took our inspiration to a very special type of honey in our village where it is collected at a fairly flowering point and where you can taste a memory of tropical fruit, mango, papaya and other foreign and different connotations, the touches Fruity we have in our region. It is for this reason that we found it interesting to sweeten the "airplane mango" with a slight touch of honey and pollen.

Description

Soft pairing between the refreshing, citrus and tangerine stimulant combined with the most exotic flavor of the mature mango manure in origin, smooth and soft texture obtained from the maceration of this foreign mango and our exquisite honey from local producers.

When opening it for the first time, it contrasts a lot with the frothy texture of the mandarin mousse combined with the white chocolate that gives it body, sweetness and silk with a honeycomb and unctuous heart that seems to want to go out on its own foot showing all its splendor.

We cover it with a glaze obtained from the cold maceration of all the essential oils that we find naturally in the skin of the tangerine, all presented on a Sabre Breton bitter chocolate bisque that reminds us of the astringency of the bite of the mandarin to mature.

Type of Chocolate used

Barrio Blanco chocolate is not predominant in its taste of white chocolate, but we have used this more lactic flavor that gives one of the main ingredients of white chocolate which is milk, the sweet part helps to enhance the taste of Tangerine making it ripen instantaneously and cocoa butter give it texture without abusing other gelling agents.