Exotic-chocolate dessert photo

Exotic-chocolate dessert

by Maarten Jordaens - Icare4-Food



  • Almond crumble
  • Pineapple tartare
  • Milk chocolate mousse
  • Mango passion cremeux
  • Vanilla cream
  • Mango-passion rocks


Almond Crumble:

  • 250 g Almond powder (100%)
  • 250 g Cream Butter (Room temperature)
  • 250 g Flour
  • 250 g Sugar

Mix all ingredients by using a kitchen-aid.

Unroll the dough between two baking sheets. (+/- 0,5 cm thick)

Bake for 25 minutes at 160°C.

Cool down till room temperature.

Crumble the dough. 

Pineapple Tartare:

  • 200 g IQF Pineapple Chunks (CROP’S)
  • 1000 g Water
  • 250 g Sugar
  • 1 Vanilla pod
  • 1 Star anise
  • 1 Cinnamon stick
  • 1 Lime
  • Mint
  • Coriander

Heat water and sugar till boiling point.

Add spices (vanilla, star anise, cinnamon) and a sliced lime.

Add Pineapple chunks.

Put into a vacuum bag and keep in fridge for one night.

Slice the pineapple chunks into small dices and add slices of mint and coriander.

Milk Chocolate mousse: 

  • 185 g Milk Chocolate
  • 125 g Milk
  • 2 g Gelatine
  • 250 g Whipped Cream (35%)


Soak gelatine in cold water.

Heat milk till boiling point.

Mix the milk together with the chocolate.

Add soaked gelatine.

Cool down till 32°C.

Add whipped cream slowly.

Fill silicone moulds or a piping bag.


Mango Passion Cremeux:

  • 120 g Eggs
  • 140 g Sugar
  • 160 g Butter (Room temperature)
  • 110 g Passion fruit puree (CROP’S)
  • 70 g Mango puree (CROP’S)
  • 4 g Gelatine

Soak gelatine in cold water.

Heat eggs, sugar, mango and passion fruit puree till 85°C.

Add soaked gelatine.

Cool down till 37°C.

Add butter (room temperature) by using a hand blender.

Fill silicone moulds or a piping bag.

Vanilla Cream:

  • 100 g Sweet White wine
  •  5 Egg yolks
  •  65 g Sugar
  •  1 Vanilla pod
  •  250 g Whipped Cream (35%)


Heat wine, egg yolks, sugar and vanilla pod till 85°C.

Cool down till 22°C.

Remove vanilla pod.

Add slowly whipped cream.

Fill piping bags.

Mango - passion rocks:

  • 100 g Rice Crisps (Food-Experience by Icare4Food*)
  • 100 g White Chocolate
  • 5 g Aceto-Riso (Texturas Albert y Ferran adria**)
  • 35 g Lio Mango (Texturas Albert y Ferran adria**)
  • 35 g Lio Passion fruit (Texturas Albert y Ferran adria**)

Melt white chocolate into the microwave.

Add all other ingredients.

Make small rocks with your hands.

Store crisps in freezer



  • Atsina Cress / Coriander cress
  • Chocolate decoration
  • CROP’S Exotic coulis
  • Lyo Mango pieces (Texturas Albert y Ferran adria**)






You can also present this dessert in a cup: from under on: 

            - Pineapple tartare
            - Mango Passion Cremeux
            - Almond Crumble
            - Vanilla cream
            - Exotic coulis
            - Mango / passion rocks
            - Decoration

Product used

Pineapple chunks - MD2 Extrasweet
Pineapple chunks - MD2 Extrasweet photo

packaging: 5 x 1 kg