Chocolate Crumble:

Blend all dry ingredients together

Add the cold butter

Blend all the ingredients until a semi smooth paste is achieved

Chocolate Choux Pastry:

Sieve together three times the strong flour and cocoa powder.

Place the water and butter in a heavy based saucepan – bring to the boil slowly in order to melt the butter by the time the water is boiled.

Remove the saucepan from the strove and add the sieve flour and cocoa powder – mix well.

Return to the strove and continue mixing until the mix becomes smooth and does not stick to the sides of the pan.

Remove from the heat and allow to cool slightly.

Place the mix in a mixer - add the eggs one at a time (the amount of eggs depends on the strength of the flour: the stronger the flour and more eggs are required).

Add eggs until the mix drops away from a spoon on a count of 5.

Pipe straight away onto a buttered floured tray / slipmat/ or demarle flexipan mat.

Choux buns of approximately 4cm in diameter using a plain ¼- cm nozzel.

Place a disc of cut chocolate crumble on each choux bun.

Cook at 180’C for 12 to 15 minutes until risen and set.

Chocolate Mousse:

Place the sugar into a saucepan and pour enough water over to saturate the sugar and then boil to 121°c.

Whisk the eggs and egg yolks to a thick sabayon pour on the boiling sugar and whisk until the mixture is cold.

Melt the chocolate and fold through the sabayon

Fold through the whipped cream

Mango Mousse:

Mix the sugar, egg yolk and custard powder together

Bring the mango puree to the boil and pour onto the egg yolk mix.

Place back into a clean saucepan bring the mix to the boil to thicken.

Stir in the Mycryo cocoa butter – Cover with cling film to prevent skinning

Cool to 28°C

Fold through the whipped cream

Tip: The Mycryo mousse base can be store in a refrigerator until required – when required warm the mousse base gently in a microwave stirring vigorously to create a smooth paste.

Fold in the whipped cream

Chocolate Decoration:

Melt white, black and yellow IBC coloured cocoa butters to 40’C –

Using a small brush speckle / splash a IBC guitar sheet with white and black cocoa butters

Allow to set – approximately 5 minutes

Brush over the top of the splashed guitar sheet with yellow cocoa butter

Top brush all cocoa butter colours with IBC Gold Creative powder

Apply a thin layer of precrystallised 811NV dark chocolate

After 1 minute when the chocolate is touch dry cut circles with a small pastry cutter

Allow to crystallise for one hour at 12’C before removing the prepared discs from the guitar sheet

Assembly:

Insert a hole in the base of each choux bun using a plain nozzle

Pipe chocolate mousse into the centre of each choux bun

Pipe using a small star nozzle pipe a rosette of Mango Mousse on top of each choux bun

Position one decorated chocolate disc on top of each rosette of Mango mousse