Passion fruit and mango chocolate biscuit

Bring to the boil.

Pour the mango cream onto the chocolate and emulsify with an immersion blender.

Add the butter and emulsify further.

Blend the pectin and sugar together

Warm the fruit puree, stir in the sugar and pectin. Bring to the boil.

Add glucose and invert sugar. Heat to 108°C.

Add the tartaric solution. Mix thoroughly and immediately pour onto a silpat mat to a depth of 3mm. Leave to set.

Mix the dry ingredients together

Add the diced butter. Mix together with a flat beater to create a bread crumb texture.

Add the egg yolks and mix to form a dough.

Cut 5cm discs of sable, cook and cool. Cut 5cm discs of passion fruit gel and place onto a cooled sable biscuit.
Make the mango ganache and pipe 5 g on top of the passion fruit gel.
Place another sable biscuit on top of the mango ganache and press down evenly so that the ganache spreads to the side of the biscuit.
Allow to set for an hour at room temperature. Temper milk chocolate Callebaut ecl1pse CSM-1ECLIPSE53-471 and dip the biscuits.
Decorate with freeze-dried passion fruit pieces.