Mango is my favourite fruit. I marry the puree into a white choc ganache which is piped into a dark Concertina shaped chocolate shell, studded with crystallised ginger pieces. Its dark yellow colour, streaked with black is as visually striking as it tastes.
Indulgent, luxuriant, creamy, buttery caramel, sprinkled with Maldon sea salt and folded into milk chocolate. The milk chocolate, sea-blue shell has white surf splashes. A contemporary classic.