Cost Breakdown

Critical Success Points

• • Melt the chocolate without burning it
• • Bake the sponge at 180 °C for 12‑15 min
• • Reach exactly 82 °C for the mango cream
• • Incorporate the butter into the cream at 30‑35 °C
• • Cut the sponge into two perfectly equal layers
• • Precise assembly of layers and cream

Safety Warnings

• • Be careful of burns when handling melted chocolate and hot glaze.
• • Use the thermometer to not exceed 85 °C when cooking the cream.
• • The torch must be used at a safe distance from the face and clothing.