Chocolate Mango Modak

Method

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

Additional Tips and Tricks