Chocolate Mango Modak

Methods

• Heat mango pulp in a non-stick pan, on low heat till it comes to a boil.
• Take milk chocolate in a bowl and melt it on a double boiler.
• Add dark chocolate to the hot mango pulp, mix well and let the chocolate melt on low heat.
• Remove from heat and mix till smooth. Transfer into another bowl and chill it in the refrigerator.
• Stir the melting milk chocolate. Remove from heat and keep mixing till smooth and tempered.
• Pour melted milk chocolate into individual modak moulds and tap lightly. Scrape off the excess chocolate with a scraper. Refrigerate for 30 seconds.
• Pour the chocolate back into the bowl from the moulds. Scrape off the excess and refrigerate for 1 minute.
• Fill a piping bag with the prepared mango-chocolate ganache and pipe into the moulds, leaving a little space. Refrigerate for 1 minute.
• Pour the melted milk chocolate in the space left in the moulds, tap lightly, scrape off the excess and refrigerate till fully set.
• Demould, place the modaks on a serving platter, dust the chocolates with edible gold dust and serve.