Ingredients
Spiced Fruit Salad
500 g /17.6 oz   Water
80 g / 2.8 oz   Sugar
1 ea    Orange Zest
1 ea    Lemon Zest
1/2 ea    Vanilla Bean
5 ea    Coriander, fresh
1/2 tsp    Ginger
1/2 ea    Lemon grass
1 ea    Cloves

Fruits depending on the season
Pineapple, Mango, Papaya, Passion fruit, Melon

Chili Chocolate Dressing
120 g / 4.2 oz   Heavy cream
150 g / 5.2 oz   Water
7 g / 0.2 oz   Red chili, fresh
180 g / 6.3 oz   Sugar
30 g / 1.0 oz   Glucose
60 g / 2.1 oz   Cocoa Powder

Preparation
Spiced Fruit Salad
Boil all ingredients for about 15 minutes. Cool in fridge for 1 hour.Sieve everything. Keep aside some oranges, lemons and VanillaBeans for decoration.

Fruits
If necessary, peel fruits and cut in different sizes. Soak fruits incold fruit marinade for 1 hour.

Chili Chocolate Dressing
Boil heavy cream, water, cut chili, sugar and Glucose. Add CocoaPowder, mix well. Cook dressing for about 5 minutes. Sieve, cooldown and pour in an empty Felchlin Topping bottle.

Setting
Arrange the marinated exotic fruits on a plate. Add some of the fruitmarinade on top of the fruits. Squeeze some Chili Chocolate Dressingover the fruits. Tip for cake glaze: Add 10 g / 0.3 oz of softened SheetGelatin into the Chili Chocolate Dressing. This way you can use it as acake glaze.

Decoration
Fresh mint, stare anis, dried vanilla stick, Lemon and Orange zest.

Specialty Ingredients
#31301  FELCHLIN-Swiss COCOA POWDER
#31307  FELCHLIN-Swiss COCOA NIBS
#90434 GLUCOSE
#22301  FELCHLIN-Swiss LEMON ZEST
#22302  FELCHLIN-Swiss ORANGE ZEST
#90071  Vanilla Beans, Madagascar