Mango-Passion Fruit Glaze

Carefully cut the cocoa butter into small pieces using a knife on a cutting board.

Gather all the ingredients in a tall glass or bowl:

• cocoa butter;
• mango puree (60 g);
• passion fruit puree (25 g);
• coconut oil (120 g);
• allulose (40 g);
• inulin (10 g);
• lecithin (0.5 g).

Melt the mixture in the microwave, heating it in bursts for a few seconds. Alternatively, use a water bath.

It is important to monitor the temperature of the glaze so that it does not overheat above 45-50°C; otherwise, the puree may cook, and the glaze will take a long time to cool.

Once the cocoa butter has completely melted, use an immersion blender to blend the glaze until a smooth and shiny emulsion is achieved.

For glazing, cool the puree to a temperature of 29-35°C.