Baba Story | Valrhona Chocolate

Name: Baba Story | Valrhona Chocolate
Ingredients: 100g mango puree; 150g passion fruit puree; 150g fresh pineapple juice; 100g soft brown sugar; 2 vanilla bean; 800g mineral water; 225g whipping cream 35%; 25g glucose syrup; 25g invert sugar; 200g TAINORI 64%; 450g whipping cream 35%; 1 mango; 1/2 pineapple; 1/2 lime zested

www.valrhona.com

Put 200 g of baba mix in each longuet mold and leave to prove a second time in a drying oven. Once cooked, place the babas in a candissoire with the Tropica

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Ingredients

100g mango puree
150g passion fruit puree
150g fresh pineapple juice
100g soft brown sugar
2 vanilla bean
800g mineral water
225g whipping cream 35%
25g glucose syrup
25g invert sugar
200g TAINORI 64%
450g whipping cream 35%
1 mango
1/2 pineapple
1/2 lime zested

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