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Finger Mango Lime Milk Chocolate
Introduction
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Equipment
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Welcome
What you are going to learn (1:00)
Why this finger?
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Picture and Schema of the final result
Few notes...
Mango Compote
Gelatin Mass (1:30)
Mango compote (4:56)
Tempering Chocolate
Definition of tempering
Tempering method 1 : Creating the crystal, manual method (14:02)
How to clean up the table (7:29)
Tempering method 2 : Seeding the crystals, magic temper (12:59)
Milk Chocolate Decoration (6:52)
Mango Mousse
Mango Mousse (19:07)
Shortbread
Shortbread dough (7:06)
Shortbread baking (1:57)
Pressed shortbread (5:03)
Unmolding the fingers (1:21)
Milk Chocolate and Mango Whipped Ganache
Whipped Ganache (5:15)
Tempering the whipped ganache (2:41)
Whipping the ganache (6:33)
Decoration and Storage
Neutral Glaze (6:34)
Spray the fingers (1:47)
Crunchy chocolate Glaze (8:34)
Mango Coulis (3:06)
Decoration of the Finger (4:33)
Storage
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