Chocolate Mango entremet
The perfectly defined layers of this unexpected combination makes it a sight to behold. I’m told this dessert has taken Tony several days to make. The smooth layer of mango gel alone needs to set for a day before being assembled into the rest of the cake, which consists of hazelnut dacquoise and chocolate mousse. When I taste it, I am rendered unable to give feedback for a solid minute as it is a fabulous combination and so smooth in texture. The dacquoise adds just enough crunch to the entremet to finish.