Mango Bellini

Method

Bring the taste of a balmy summer’s night by Venice's Grand Canal into your business this season with our Mango Bellini chocolates.

The Bellini cocktail originates from Venice, where it was first poured in 1948, for the likes of Ernest Hemingway, at the iconic Harry's Bar of Venezia. The simple mix of champagne and purée is the perfect setting for the sweet juiciness of mango.

For this recipe, we chose a smooth, clean-tasting chocolate, Lubeca’s Peru. It’s high in valuable cocoa butter, and crafted with a secret conching and pressing method, to achieve its silky texture and complex flavour profile - only the best for a champagne pairing!

How to Make Mango Bellinis:

Gel

1. Place the mango purée, inverted sugar, and champagne in a pan and bring to a light boil.
2. Take off the heat and whisk in the Ultratex until smooth and lump free. Reserve a minimum of 75g for the ganache.
3. Place in a piping bag and allow to cool at room temp.

Ganache

1. Place the cream, butter, inverted sugar, champagne and reserved gel into a pan and bring to a light boil.
2. Allow to cool slightly (80℃) and pour over the Lubeca Peru chocolate. Blend until smooth and glossy.
3. Place into a piping bag and allow to cool down at room temp.

Mould Prep and Casting

1. Clean and dry your moulds.
2. Warm the orange cocoa butter slightly and place 10ml into a plastic cup. With a paintbrush, or your finger, line your clean and dry mould with the cocoa butter and allow it to set.
3. Temper the chocolate. Pour into moulds, tapping vigorously to release any air bubbles, and to create an even finish.
4. Turn upside down again, tapping vigorously to release the chocolate. Scrape off the excess chocolate and leave it to set upside down.
5. Once the chocolate has started to set, 1/4 fill your moulds with the gel then cover with the ganache leaving a 2mm gap at the top.
6. Allow the ganache to set, then cap with the remainder of the tempered chocolate.
7. Allow to set fully, then turn out the chocolates and enjoy.

Enjoyed this recipe? Try our Peach Melba chocolates, or The Mojito!