Mango & Passion Fruit Dessert in a Milk Chocolate Cocoa Pod

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Cocoa butter 50 g

Green chocolate colouring 5 g

Yellow chocolate colouring 5 g

Black chocolate colouring 5 g

Passion fruit purée 255 g

Mango purée 75 g

Agar 9 g

Shortcrust pastry 100 g

Coat clean, dry cocoa pod-shaped moulds with a thin layer of cocoa butter and leave to crystallise.
Prepare the cocoa butter with the green, yellow and black chocolate colourings in proportions according to your preference.
Use a brush or spray gun to apply the coloured cocoa butter, creating the natural appearance of cocoa pod skin.
Temper the 34.5% milk chocolate, cast the shells and leave to crystallise.
Prepare the mango and passion fruit gel: bring both fruit purées to the boil together and add the agar. Once cooled, blend until smooth.
Prepare the crunch using the Milk Coating and shortcrust pastry: melt the coating and add the crushed pastry. Leave to set.
Whip the White Multi Cream.
Assemble the dessert inside the milk chocolate shell by piping in the cream and adding the crunch and gel. Close the dessert with a second shell to create a complete cocoa pod.