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Chocolate novelties 
Ingredients:
ingredients for the caramel sauce
- 60 g white chocolate
- 300 g sugar
- 25 g butter
- 150 g sweet cream
ingredients for roasted peaches
- 200 g pickled peaches
- spoonful of wild honey
- teaspoon butter
Ingredients:
- 60 g white chocolate
- 300 g sugar
- 25 g butter
- 150 g sweet cream
- 200 g pickled peaches
- spoonful of wild honey
- teaspoon butter
Instructions:
1
Put the sugar in a pan and let it melt (caramel). When the sugar has melted evenly and you have a nice golden colour, add the butter and white chocolate, stir a little and then add the sweet cream. Stir continuously until you have a uniform substance, bring to the boil, put the sauce in a container and cover with cling film and place in the fridge.
2
Slice the peaches. Melt the butter in a pan, add the honey and peaches. Roast for 2 min on each side, remove from heat and cool. Save the juice from the compote.
3
Put all the ingredients for the mango cream in a small saucepan. When the ingredients have come together, let them boil slightly. Pour the mixture into a small saucepan or container and place in the freezer to allow the agar agar to react. Cut this gel into small pieces and place in a measuring cup so that it can be ground well with a stick blender. Add some peach juice and grind finely.
4
Place the chocolate spaghetti in a bowl and serve as desired with all the elements. Care should be taken to ensure that the caramel sauce is dosed appropriately.
5
Garnish with roasted almond leaves, fresh raspberries and fresh mint leaves.
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