MANGO AND PASSION

FRUIT CHOCOLATE BAR

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 MANGO AND PASSION FRUIT CHOCOLATE BAR

PREPARATION AND COLORING OF THE MOLD

Ingredients
for 1 polycarbonate chocolate bar mold with 3 cavities

Tempered cocoa butter colored black ~ 150 g

Tempered cocoa butter colored yellow ~ 150 g
Tempered cocoa butter colored white ~ 150 g
Milk chocolate Cacao Barry Ghana 40% ~ 350 g

1 Thoroughly wipe every single cavity of the mold clean with an alcohol soaked cotton pad.

2 Temper the black cocoa butter and splash the mold with it. Clean up the mold with the scraper
and set it aside to crystallise. Then temper the yellow cocoa butter and spray the mold from a
distance of 35-40 cm using a spray gun. Once the yellow layer has crystallised, temper the white
cocoa butter and, again using the spray gun, apply the white layer. Scrape off the excess and wait
for it to crystallize at 18-20 °C / 64-68 °F.

3 Temper the milk chocolate and fill in the mold. Then give it a good tap to get all the air bubbles
out and make the shells smooth with no air pockets. After 40 seconds, turn the mold upside
down and scrape it off. Place it upside down on a wire rack for 30 minutes at 18-20 °C / 64-68 °F.

PASSION FRUIT AND MANGO MARMALADE

Ingredients Total weight: ~ 153 g 100%

Mango puree 30 g 18%

Passion fruit puree 70 g 48%
Sugar 50 g 32%
Yellow pectin 2.5 g 2%

1 In a saucepan, heat the passion fruit puree and the mango puree.

2 Mix sugar and pectin. When the puree reaches 35-40 °C / 95-104 °F, add the sugar mixed with
pectin with constant stirring and cook the mass to 104 °C / 219 °F over medium heat.

3 Remove it from heat, pour into a wide bowl, cover with cling film touching the surface and leave it
to cool down. The temperature of the marmalade has to be lower than 30 °C / 86 °F.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 MANGO AND PASSION FRUIT CHOCOLATE BAR

PASSION FRUIT GANACHE

Ingredients Total weight: ~ 127 g 100%

Passion fruit puree 30 g 23%

Inverted sugar 7g 6%
Glucose syrup 7g 6%
Dextrose 7g 6%
Butter 82% 11 g 8%
Milk chocolate 65 g 51%
Cacao Barry Ghana 40%

1 In a saucepan, bring the puree, all types of sugar and the butter to 60 °С / 140 °F.

2 Pour the puree over the chocolate melted at 40 °C / 104 °F and process them with a hand
blender. Then cool the ganache down to 28 °C / 82 °F.

CRUMBLE FOR A CRUNCHY LAYER

Ingredients Total weight: ~ 60 g 100%

Butter 82% 10 g 17%

All-purpose flour 15 g 25%
Cream cheese 5g 8%
Almond powder 15 g 25%
Brown sugar 15 g 25%
Sea salt 0.5 g <1%

1 Prepare a baking sheet with a silicone mat and preheat the oven to 160 °C / 320 °F.

2 Mix all ingredients in a mixer bowl using a paddle attachment until a smooth dough is formed.

3 Using a scraper, pass the dough through a large-meshed sieve onto a silicone mat to make even
pieces that will bake well and thoroughly.

4 After the crumble has been rubbed through the sieve, put it in the freezer for a couple of minutes.
It will harden and make it easier for you to spread it over a baking sheet.

5 Bake the crumble for 15 minutes at 160 °C / 320 °F until it is fully cooked and has a uniform gold
color. Leave it to cool down at room temperature.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 MANGO AND PASSION FRUIT CHOCOLATE BAR

CRUNCHY LAYER

Ingredients Total weight: ~ 70 g 100%

Baked crumble 40 g 57%

Hazelnut paste 10 g 14%
Milk chocolate 20 g 29%
Cacao Barry Ghana 40%

1 Melt the milk chocolate and the hazelnut paste to 50 °C / 122 °F. Combine these two ingredients
and then temper the mixture by heating it to 45 °C / 113 °F and then quickly cooling it down to
23 °C / 73 °F in the fridge or spreading it in a thin layer on the table using a metal scraper. Add the
baked crumble and mix.
TIP
You can make the hazelnut paste yourself. To do this, roast the nuts in the oven for half an hour at 130 °C / 266 °F and
then grind them in a food processor until they become a liquid paste.

2 Spread the tempered crunchy layer between two guitar sheets to a thickness of 1 mm. Leave it to
crystallize at 18-20 °C / 64-68 °F for 30 minutes.

3 After crystallizing, peel off the guitar sheets and cut the crunchy layer into rectangles measuring
5.5 x 11 cm. The cutoffs can be melted down and tempered again to be used for the same
purposes.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 MANGO AND PASSION FRUIT CHOCOLATE BAR

FILLING AND CAPPING THE BARS

Ingredients

Passion fruit and mango marmalade 153 g

Passion fruit ganache 127 g
Crunchy layer 70 g
Milk chocolate Cacao Barry Ghana 40% 200 g

1 When the marmalade has cooled to the temperature below 30 °C / 86 °F, fill the milk chocolate
molds with it (~ 40 g per mold) using a piping bag without a tip. Give the marmalade 3-5 minutes
to set at room temperature. You should see a slight skin forming and then you can continue
filling.

2 Using a pastry bag with no tip, pipe the ganache into molds on top of the marmalade, leaving
1.5-2 mm to the edge.

3 Apply the crunchy layer. Press it down slightly so that it sticks. Set aside the filled mold to
crystallise for 12 hours at 18-20 °C / 64-68 °F.

4 Heat the mold slightly with an offset spatula heated with a heat gun.

5 Apply some tempered milk chocolate on top of the crunchy layer, smooth it with an offset spatula
and put the guitar sheet on top. Use a wide metal scraper to remove excess chocolate, scrape the
sides of the mold and leave it to crystallize at 18-20 °C / 64-68 °F for 20 minutes.

6 Unmold the chocolate bars by flipping the mold onto a cutting board.

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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva