Mayan Chilli Chocolate with Golden Mango Ganache

Dark chocolate shells with an ancient Mayan soul — fiery chilli heat on the outside,
luscious golden mango ganache within. Historically inspired, utterly modern.

Ingredients

For the Chilli Chocolate Shell

• 300g dark chocolate (70%), finely chopped
• 1 tsp coconut oil
• 1½ tsp FA Chilli (Oil-soluble) flavouring concentrate

For the Golden Mango Ganache

• 150g white chocolate, finely chopped
• 60ml thickened cream
• 1 tbsp unsalted butter
• 1½ tsp CAP Mango Sweet flavouring concentrate
  
• Yellow or orange gel food colouring (optional)

To Finish

• Gold lustre dust (optional)

Method

1. Make the Chilli Chocolate Shell

Melt the dark chocolate and coconut oil together in a heatproof bowl over a saucepan of barely simmering water, stirring until smooth and glossy. Remove from heat and stir in the FA Chilli (Oil-soluble) flavouring concentrate. Taste and adjust chilli level — you want noticeable warmth but not overwhelming heat. Allow to cool slightly until it coats the back of a spoon but is still pourable.

2. Fill and Drain the Mould

Spoon or pour the chilli chocolate into each cavity of your Mayan mould, filling completely. Tap the mould firmly on the bench several times to release any air bubbles and settle the chocolate into the design detail — this is crucial for getting a sharp Mayan pattern. Tip the mould upside down over your bowl and let the excess chocolate drain out, leaving just a shell. Scrape the top of the mould clean with a palette knife.

3. Set the Shells

Place the mould upside down on a sheet of baking paper and refrigerate for 20 minutes until completely set.

4. Make the Mango Ganache

While the shells set, heat the cream in a small saucepan over low heat until just steaming — do not boil. Pour over the white chocolate in a heatproof bowl and leave for 1 minute, then stir from the centre outward until completely smooth. Add the butter and stir until melted and glossy.

5. Flavour the Ganache

Add the CAP Mango Sweet flavouring concentrate and stir well. Add a tiny amount of yellow or orange gel colouring if using — start with less than you think you need and build up. The ganache should be a rich golden yellow. Allow to cool at room temperature until it thickens to a pipeable consistency — it should hold its shape but not be stiff.

6. Fill the Shells

Remove the mould from the fridge. Spoon or pipe the cooled mango ganache into each chocolate shell, leaving about 3mm gap at the top for the chocolate base. Do not overfill or the base won't seal cleanly.

7. Seal the Chocolates

Pour the remaining chilli chocolate (reheat gently if needed) over the filled shells to seal the base completely flat. Scrape off any excess with a palette knife. Refrigerate for 30 minutes until fully set.

8. Unmould and Finish

Once fully set, flex the mould gently and turn out onto a clean surface. The Mayan design should release cleanly. For an extra content moment, lightly brush the surface with gold lustre dust using a dry pastry brush to highlight the raised design detail.

  Shop Mango Sweet Flavour 

  Shop Chilli Flavour