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Dessert trompe-l'œil a forma di mango maturo. L'esterno presenta un caldo rivestimento di cioccolato arancione giallo-dorato dalla tonalità naturale. All'interno si nasconde una leggera mousse al mango, tropicalmente dolce con una sottile freschezza, con al centro una composta di mango intensamente solare.
Dimensioni: 93 — 57 — H42 mm Contenuto: 130 ml
The Trend
Fruit shaped pastries, cakes crafted in the exact shape of real fruit, were created by Cédric Grolet, head pastry chef at Le Meurice in Paris. Since 2015, the concept has been adopted by pastry chefs worldwide and has grown into a unique product category. TikTok videos reach hundreds of millions of views each, the hashtags count billions of views, and bakeries offering these pastries sell out daily within the hour.
Production is exceptionally complex: fruit purée interiors in silicone moulds, multi-layered mousse, cocoa butter coating and airbrush finishing. This complexity makes artisanal scaling virtually impossible, making this product particularly interesting as a ready-made assortment.
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