Chocolate and Mango Cocktail Topper

配料

White Chocolate & Rose Tile

Tempering is key. If you skip it, your chocolate will stay soft and dull, but get it right and you’ll have that perfect glossy snap.

1. Melt white chocolate gently over a bain-marie to 45°C.

2. Remove from heat, add about 10% finely chopped chocolate, and stir until it cools to 27°C.

3. Warm it back up to 29°C.

4. Stir in just a couple drops of rose water.

5. Spread thinly (1–2 mm) on a silicone mat or acetate sheet.

6. Let set at room temperature, then break into shards and store in an airtight container until ready to use.

Mango Gel

• Mango purée (ripe, blended and strained): 250 g

• Water: 50 g

• Sugar: 15 g (optional, adjust to taste)

• Agar-agar: 2 g (~0.7%)

1. Combine everything in a saucepan.

2. Bring to a boil, simmer for 1 minute.

3. Pour into a bowl and refrigerate until firm.

4. Blend back into a smooth gel and store in a squeeze bottle.