Mango Plissé by Nicolas Nikolakopoulos
Here's Plissé, the exquisite chocolate bar created by Martellato, featuring an exclusive recipe by renowned international chocolatier and pastry chef Nikolas Nikolakopoulos. With its mango filling, Plissé combines elegant design with the sweetness of chocolate and a touch of exotic, fruity flavour.
Perfect for filling with the most diverse recipes, Plissé is an elegant bar for refined palates and eyes.
Watch the video
"Mango bar"
Recipe by Nicolas Nikolakopoulos
Mango, shisho and lime ganache
Ingredients:
Mango puree 110 g
Lime juice 20 g
Lime zest 2 g
Zephyr Cacao White Barry chocolate 300 g
Butter 50 g
Sorbitol 18,75 g
Invert Sugar 8,75 g
Glucose 15 g
Shisho microgreens 1/2 pot
Procedure:
Boil mango, lime juice and zest, and all the sugars. Pour over the chocolate, butter and shisho and emulsify. Use at 28° C.
Would you like to know more about Plissé mould? Click the bottom to discover it.
ABOUT Nikolas Nikolakopoulos:
Nicolas is Greek Chocolate Master 2022 and placed 3rd at the World Chocolate Masters.
Throughout his career, he has gained valuable experience in various hospitality establishments.
He is a professor at Le Monde Institute of Tourism Studies in Athens, where his journey began. He gives consultancy and master classes all over the world. He is also pastry chef at NZ Dessert Designers.
Comments