Lindt's range of excellence dark chocolates welcomes a delectable new member to the family.
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Lindt started a new chapter in chocolate with the launch of its Excellence dark chocolate range in 1989, presenting chocolate aficionados with the exquisite dark chocolate flavours of Excellence 70% Cocoa.
Now, Lindt’s Swiss Master Chocolatiers have brought Australian chocolate lovers something truly special with its new Excellence Mango & Almond. Peel back the foil and you’re instantly greeted by aromas of tropical mango, balanced by earthy notes of roasted almond and Lindt’s signature dark cocoa. On the palate, pieces of the finest dried mango burst into life with stunning flavour and enticing texture, in delightful contrast to the delectably earthy crunch of almond slivers.
Tropical, creamy and harmoniously balanced, Lindt Excellence Mango & Almond is the ideal way to bring a little slice of summer to any season.
See below for a dessert recipe that uses this irresistable chocolate or visit Lindt for more recipes.
14g corn flour
Mango cheeks in syrup (or 2 fresh mangoes), chopped into cubes
135g mango syrup (or Mango juice)
Pinch of saffron
100g Lindt EXCELLENCE Mango & Almond, chopped
40ml mango syrup
1 leaf of gelatine (Gold Grade)
200ml cream, 35%
15g glucose syrup
Toasted almond flakes
1. Place chocolate into a bowl and set aside.
2. In a small bowl, place the gelatine leaf in cold water to soak.
3. Combine half (100ml) the cream, glucose and mango syrup in a saucepan and bring to just before boiling point.
4. Take off the heat.
5. Squeeze excess water from the gelatine and add to the hot cream mixture. Stir until all dissolved.
6. Pour over the chocolate.
7. Whisk together until all the chocolate is melted.
8. Add the remaining (100ml) cream and stir to combine.
9. Cover directly with cling film onto the surface and place in the fridge for 2–3 hours.
10. Meanwhile, for the compote, create a slurry with the corn flour and a little mango syrup.
11. Bring the rest of the syrup to the boil along with the saffron.
12. Add the corn flour mixture and heat until mixture is thick.
13. Take off the heat, and add the chopped mango.
14. Place in the fridge to cool.
15. To serve, whip the crème to as you would whip cream and place into a piping bag.
16. Layer the serving glasses by piping a layer of chocolate crème, then top with some compote and repeat.
17. Decorate with roasted almond flakes, chocolate shavings and dried mango.