Ingredients
Spiced Mango Gelée
500 g /17.5 oz   Mango Purée
8 g / 0.2 oz  Szechuan pepper (Asian store)
170 g / 5.9 oz  Granulated sugar
4 g / .14 oz  Pectin
170 g / 5.9 oz   Granulated sugar
5 g / 0.1 oz   Citric acid

Ganache
230 g / 8 oz   Heavy cream 35%
40 g / 1.4 oz   Trimoline
30 g / 1.0 oz   Ginger
250 g / 8 0 oz   Maracaibo Creole 49%
100 g / 3.5 oz   Maracaibo Macadamia Gianduja
50 g / 1.7 oz   Butter

Preparation
Spiced Mango Gelée
Boil Mango Purée, szechuan pepper and sugar. Mix sugar and pect in together, add to boiled purée and stir with a whisk until 120°C/248°F, sieve and add to the citric acid.

Ganache
Warm up cream to 30°C/86°F, Trimoline and sliced ginger. Let infuse for about 30 minutes. Strain and add to Maracaibo Macadamia Giandujaand Maracaibo Creole 49%. Homogenize by using a hand blender. Fold soft butter slowly and gently under the ganache. Cool down the ganache until 30°C/86°F.

Setting
Sprinkle Cocoa Powder in praline molds, mold out with tempered Maracaibo 65%. Fill up mango gelée up to 1/3 by using a piping bag. Fill up spiced ginger ganache and let them crystallize 24 hours by room temperature 15°C/59°F. Seal with Maracaibo 65%. Place in refrigerator. Demold.

Specialty Ingredients
#31118   FELCHLIN-Swiss MARACAIBO RONDO 65%
#31119   FELCHLIN-Swiss MARACAIBO CREOLE 49%
#31174   FELCHLIN-Swiss MARACAIBO MACADAMIA GIANDUJA
#31301   FELCHLIN-Swiss COCOA POWDER
#28001   PONTHIER MANGO PUREE
#70365   Pastry Bag, Clear, Disposable-18"
#90435   Trimoline