CHOCOLATE BONBONS SIERRA NEVADA WITH SUBTROPICAL FRUIT

IES Mediterráneo

PREPARATION

For the chocolate bonbon

Step 1. Melt the 70% cocoa dark chocolate coating with the butter in the microwave or in a water bath. Move until the fat is integrated and it is homogeneous.

Step 2. In a separate bowl, beat the eggs with the sugar, until the sugar has dissolved and the mixture is a bit foamy and whitish. Mix the beaten eggs with the melted chocolate and mix well.

Step 3. Then add the sifted flour and mix until smooth.

Step 4. We butter 4 flan moulds and fill 2 fingers with this shake, with the help of a cornet we put a little coverage of dulce de leche in the center of the flan mould and then we finish filling the flan mould with the first mixture. (It must be filled up to ¾ parts of it).

Step 5. Freeze the flan moulds for at least 2 hours and bake in the oven at 180º for 15 minutes.

For the Fruit salad

Step 1. Peel the mango, papaya and passion fruit and cut into small cubes.

Step 2. Put in a bowl and add the sugar, lemon juice, Cointreau and cinnamon, mix well and keep cold for at least 30 minutes.

For the mango coulis

Step 1. Make a syrup with the water, sugar and juice of lemon until reaching the loose fiber point. (105º),

Step 2. Add the mango puree and boil it slightly (1 minute). If you have put the whole mango, it is crushed all together and strain it through a sieve.

Step 3. Cool and use.

PLATING

• Put a subtropical fruit salad base on a dessert plate.

• Put the melted chocolate bonbon on top, put a lattice of dulce de leche chocolate on top and sprinkle half of the bonbon with icing sugar.

• Around the plate we put a few dots of mango and passion fruit coulis.

• Decorate with some mint leaves.

PAIRING

Locality. Darro
Wine Type Sweet red
Grape. Merlot
Year. 2012