Ingredients
Milk Chocolate Mousse
250 gr/8.8 oz Cream 35%
25 gr/0.9 oz Sugar
1 ea Vanilla Beans
2 ea Lemon Zest
75 gr/2.6 oz Ambra, chopped
150 gr/5.3 oz Swiss Dream  Neutral
250 gr/8.8 oz Whipped cream

Coconut Foam
150 gr/  5.3 oz Gianduja with shredded coconut
150 gr/  5.3 oz Milk
90 gr/  3.1 oz Swiss Dream Neutral
375 gr/13.2 oz Cream, whipped
100 gr/  3.5 oz Pineapple, chopped

Preparation
Milk Chocolate Mousse
Boil the cream, lemon zest, sugar and vanilla bean.  Add the chopped Ambra, and allow to cool. Before the mixture is cold, fold in the whipped cream.

Coconut Foam
Mix milk and Swiss Dream neutral together. Melt the Gianduja with Coconut and mix together carefully. Allow the mixture to cool down to 30°C/86°F. Fold in the whipped cream and the chopped pineapples.

Decoration
Coat the cylinder mold with the couverture. Fill the coated cylinder with the chocolate mousse. Scoop the Coconut Foam with a small spoon and place on top of the mousse. Mix the chopped pineapples with the Mango Topping and arrange on the plate. Mix the caramel cream with the topping and decorate.

Specialty Ingredients
#31121 Felchlin-Swiss Ambra
#31173 Felchlin-Swiss White Gianduja with Coconut
#31306 Felchlin-Swiss Caramel Cream
#31315 FELCHLIN Mango Topping
#22202 Swiss Dream Neutral
#90071 Vanilla Beans