1/ Samana whipped ganache

Ingredients

• Cream : 225 g
• Glucose syrup : 25 g
• Trimoine : 25 g
• Bitter chocolate couverture (62%) Samana : 205 g
• Cream : 425 g

Instructions

Bring the cream (1), glucose, and trimoline to a boil. Pour over the melted chocolate. Create an emulsion, then add the cream (2) while blending. Transfer to a bowl and let crystallize in the refrigerator for 12 hours. Whip until light and fluffy, like whipped cream.

2/ Chocolate shortbread

Ingredients

• Butter : 250 g
• Icing sugar : 200 g
• Flour : 300 g
• Cocoa powder : 40 g
• Potato flour : 130 g
• Egg yolks : 100 g
• Salt : 7 g

Instructions

Mix the softened butter with the sifted dry ingredients and salt. Add the egg yolks, then roll out the dough between two sheets of parchment paper to a thickness of 2 mm. Cut out half-croissants using a 9 cm round cutter and a 6 cm round cutter. Bake on a Silpain® baking mat for 10 minutes at 160 °C (325 °F).

3/ Passion fruit confit

Ingredients

• Fruit'Puree Passion Fruit : 175 g
• Invert sugar or trimoline : 8 g
• Sugar : 15 g
• NH pectin : 3 g

Instructions

Heat the Fruit’Purée Passion fruit and invert sugar to 40 °C (104 °F). Sprinkle in the sugar and NH pectin mixture (previously combined), and bring to a boil for 1 minute. Then, pour into round Flexipans with a diameter of 8 cm. Allow to set.

4/ Samana tonka crémeux

Ingredients

• Milk : 120 g
• Cream : 134 g
• Glucose syrup : 110 g
• Bitter chocolate couverture (62%) Samana : 244 g
• Tonka beans : 4

Instructions

Bring the milk, cream, glucose, and grated tonka beans to a boil. Pour over the melted Samana chocolate. Blend, then pour over the passion fruit confit (15 g) and place in a deep freezer.

5/ Samana chocolate mousse

Ingredients

• Milk : 65 g
• Cream : 82 g
• Glucose syrup : 55 g
• Bitter chocolate couverture (62%) Samana : 170 g
• Gelatin in powder : 3 g
• Water : 20 g
• Whipping cream : 210 g

Instructions

Prepare the gelatin mass. Bring the cream, milk, and glucose to a boil, then pour over the Samana chocolate and the melted gelatin. Create an emulsion. At 38 °C (100 °F), fold in the whipped cream. Assemble the desserts in DR-212 donut-shaped molds (Déco-Relief), inserting the passion fruit confit and the Samana Tonka crémeux, then chill.

6/ Hazelnut shortbread

Ingredients

• Butter : 125 g
• Icing sugar : 120 g
• Powdered hazelnuts : 75 g
• Flour : 150 g

Instructions

Cream the butter until soft. Add the powdered sugar, sifted flour, and hazelnut powder. Mix with the paddle attachment until a homogeneous dough forms. Roll out between two sheets of parchment paper to a thickness of 2 mm, then bake for 10 minutes at 160 °C (320 °F).

7/ Reconstituted Samana sablé

Ingredients

• Cooked hazelnut shortbread : 450 g
• Bitter chocolate couverture (62%) Samana : 112 g
• Brown sugar : 8 g
• Fleur de sel : 0,35 g

Instructions

Once the shortbread is baked, crush it, then bind it together with the melted Samana chocolate, salt, and brown sugar; spread the mixture between two sheets of parchment paper, using two 2 mm-thick guide strips. Refrigerate, then use a 9 cm cutter to cut out rounds.

8/ Tropical tonka sorbet

Ingredients

• Fruit'Puree Passion Fruit : 260 g
• Fruit'Puree Alphonso Mango from India : 156 g
• Fruit'Puree Lychee : 24 g
• Atomised glucose : 48 g
• Sugar : 72 g
• Water : 94 g
• Super Neutrose : 1,6 g
• Tonka beans : 3

Instructions

Heat the water to 40 °C (104 °F), add the sugars, and mix with the Super Neutrose and tonka beans. Pasteurize. Pour over the fruit purées. Blend, then transfer to a Pacojet beaker and freeze thoroughly.

9/ Mango sauce

Ingredients

• Fruit'Puree Alphonso Mango from India : 200 g
• Clear glaze : 68 g

Instructions

Blend the two ingredients together, then transfer to a piping bag.

10/ Chocolate glazing

Ingredients

• Clear glaze : 300 g
• Water : 30 g
• Bitter chocolate couverture (62%) Samana : 60 g

Instructions

Boil the water and neutral glaze, then pour over the melted chocolate. Blend, then spray onto the assembled desserts.

11/ Passion fruit mango jelly

Ingredients

• Mango : 1/2
• Fruit'Puree Alphonso Mango from India : 100 g
• Fruit'Puree Passion Fruit : 35 g
• NH pectin : 2,5 g
• Sugar : 10 g
• Gelatin in powder : 2,5 g
• Water : 11 g
• Fruit'Puree Lemon : 5 g

Instructions

Cut the mango into a fine brunoise. Heat Fruit’Purée Alphonse mango with fruit’Purée Passion fruit. Add the sugar and pectin mixture. Bring to a boil. Next, add the mango brunoise, then bring back to a boil. Add the softened gelatin and the Lemon Fruit’Purée. Pour into molds (Pavoni PX4313), then place in a deep freezer.

12/ Assembly

Instructions

Place the donut-shaped assembly, once sprayed with a gun, onto the reconstituted shortbread. Create a small «garden» using fresh mango and passion fruit seeds. Garnish with the creamy filling and Samana ganache. Position the mango-passion fruit jelly in the center of the donut. Top with a cocoa shortbread disc, then finish with dots of mango sauce and add a quenelle of exotic fruit sorbet.