製作步驟

1.芒果去皮切粒，放入攪拌機打成果蓉。取 100克芒果蓉備用。

2. Roughly cut the ROYCE’ White Chocolate Bar into small pieces and combine it with the whipping cream in a double boiler. Whisk till the chocolate mixture becomes velvety.

3.先後加入牛油及芒果蓉，攪拌至柔滑，放涼備用。

4. Spoon the mango chocolate ganache into the meringue nests. Top them with ROYCE’ Nama Chocolate Orange & Mango. Garnish with the mint and edible flowers.

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