Ingredients:

• 1000 g crème brûlée
  (traditional recipe)
• 100 g candied orange pieces
• 140 g Aldia Orange Cream

Method:

• Prepare your traditional crème
  brûlée as usual.
• Incorporate the candied
  orange pieces and the Aldia
  Orange Cream in your crème
  brûlee.
• Pour the mass into silicone
  molds Ø 12 cm.

Ingredients:

• 2000 g Brownie Mix
• 450 g water

Method:

• Mix all ingredients at slow
  speed for 5 minutes.
• Pour the batter on 40/60/2 cm
  bake trays and bake at 170°C
  for 25 minutes.
• Cut out discs Ø 12 cm.

Ingredients:

• 1000 g Cookie Mix
• 450 g butter
• 50 g eggs
• 25 g water
• 5 g salt

Method:

• Mix all ingredients into a
  dough.
• Rest overnight in the fridge.
• Laminate the dough at 2 mm,
  cut out discs Ø 12 cm.
• Spray baking rings Ø 12 cm
  with Carlex and put over the
  cookie dough.
• Bake together at 180°C for
  ± 10 minutes.

Ingredients:

• 720 g dark chocolate drops
• 1070 g fresh cream
• 300 g fresh cream
• 400 g sugar syrup
• 220 g egg yolk

Method:

• Make a pâte à bombe with the
  syrup and the egg yolks and let it cool down.
• Bring the 300 g fresh cream
  to the boil and mix with the melted chocolate and incorporate with the cold pâte
  à bombe.
• Whip up the 1070 g fresh
  cream for 3/4th and incorporate.

Ingredients:

• 440 g water
• 120 g Aldia Orange Cream
• 80 g warm custard powder
• 500 g glucose syrup
• 930 g sugar
• 1170 g fresh cream
• 600 g white chocolate drops
• 170 g milk chocolate drops
• 330 g Aldia Miroir Neutral
• 12 g gelatin

Method:

• Mix the water, the Aldia Orange Cream and warm custard powder.
• Boil the glucose syrup and
  sugar to 185°C (caramel).
• Boil the fresh cream and add it to the caramel.
• Add the orange mass and pour it through a pointed sieve onto the chocolates.

The Assembly and Finishing:

• Pour a bit of Fruitful Mango in a silicone mold Ø 12 cm.
• Pour the orange crème brûlée on top and let it set for a while.
• Cover up with an american brownie disc and chocolate cookie disc. Leave to freeze.
• Fill moulds of Ø 18 cm (height 4 cm) half with chocolate mousse, push the interior into it and level.
• Leave to set in the fridge for 20 minutes and freeze.
• Demold, spray the frozen cake with dark chocolate spray and pour out a little less than half with the caramel miroir.
• Finish with Fruitful Mango and decorate according to your preferences.