Ingredients
Ganache Discs
100 g / 3.5 oz Arriba 72%
120 g / 4.2 oz Icing sugar

Almond Chocolate Pudding
100 g / 3.5 oz Arriba 72%
150 g / 5.3 oz Egg yolk
50 g / 1.76 oz Sugar
150 g / 5.3 oz Egg white
50 g / 1.76 oz Sugar
100 g / 3.5 oz Almond Flour
50 g / 1.76 oz Hazelnut Flour

Isomalt Decoration
150 g / 5.3 oz Isomalt
Powder Food Color Blue
Powder Food Color Green

Mango Cubes
20 g / .71 oz Butter
40 g / 1.41 oz Sugar
600 g / 21 oz Mango purèe
Nutmeg, pinch
Mint leaves, garnish

Preparation
Ganache Discs
Bring cream to boil, add to chopped Arriba 72% and stir to a smooth ganache. Spread out to 1cm thick and freeze until set. Cut out to 3 cm discs for use.

Almond Chocolate Pudding
Whisk egg yolk and 50 grams of sugar together for 3 mintues, add in the melted Arriba 72% and whisk until light and fluffy. Whisk egg white and 50 grams of sugar to soft peak.Gradually fold into the chocolate mixture. Fold in the Almond and Hazelnut Flour and mix well. Pour in 2/3 to the buttered large timbale moulds lined with ganache discs at the bottom. Bake at 356°F/180°C with a water bath for 40 minutes.

Isomalt Decoration
Mix Isomalt with color powder (around 1/8 tsp to 100 grams isomalt). Keep different colors in airtight jars. Sprinkle blue, green and white isomalt loosely on silpat, cover with another silpat and bake at 356°F/180°C for 15 minutes. Cool on marble and release the isomalt decor from the silpats.

Mango Cubes
Melt butter and sugar in a non-stick saucepan. Saute mango with small amount of Mango Purée and dash of Nutmeg. Toss well and ready to serve.

Setting
Demould the almond chocolate pudding and place on plate with sauteed mango on the side. Lace the plate with Mango Purée. Highlight with a mint sprig.

Decoration
Decorate the pudding top with isomalt decoration and with pulled sugar thread on the side.

Specialty Ingredients
#28001 Ponthier Mango Purèe
#31101 FELCHLIN-Swiss ARRIBA 72%
#98110BL Powder Food Color Blue
#98110GR Powder Food Color Green
#90431 Isomalt
#90350 Almond Flour
#90351 Hazelnut Flour