El Coco (vg) Recipe

Tempering / Melting Chocolate

Place chopped dark chocolate and coconut oil in a heatproof bowl. Set the bowl over a saucepan of barely simmering water (double boiler), ensuring the bowl doesn't touch the water. Stir frequently until melted and smooth and the mixture reaches about 45°C (113°F) if using a thermometer. Remove from heat and cool, stirring, to 32–33°C (90–91°F).

Molding Spheres

Lightly brush the inside of clean silicone half-sphere molds (about 3.5–4 inch diameter) with a thin layer of tempered chocolate using an angled palette knife or small brush. Place molds in the fridge 5 minutes to set. Apply a second thin coat to build an even shell (about 2–3 mm thick). Chill 10–15 minutes until fully set. Gently unmold each half-sphere. Rewarm a baking sheet in the oven for 1–2 minutes; press the rim of one half onto the warm sheet briefly to slightly melt edge, then join with another half to form a complete sphere. Smooth seam with a little melted chocolate if needed. Keep spheres refrigerated until assembly.

Combine diced mango, sugar, lime juice, lime zest and a pinch of sea salt in a small saucepan. Cook over medium-low heat, stirring occasionally, until the mango breaks down and mixture thickens slightly, about 8–10 minutes. Taste and adjust sweetness or acidity. Remove from heat and let cool to room temperature; the compote should be spoonable but hold some chunks. Reserve 3–4 tablespoons for immediate plating and cool the rest for stuffing spheres.

Place chopped mango, dark brown sugar, spiced rum, lime juice, cinnamon, allspice and water in a small saucepan. Bring to a gentle simmer over medium heat and cook 6–8 minutes, stirring, until mango is very soft and sauce is aromatic. Remove from heat and puree with an immersion blender or in a countertop blender until smooth. Strain through a fine sieve for a silky sauce if desired. Taste and adjust seasoning. Keep warm or reheat gently before serving. If avoiding alcohol, substitute 1 tsp rum extract and use water to reach volume.

Preheat oven to 350°F (175°C). In a bowl combine shredded coconut, flour, brown sugar and fine salt. Add cold vegan butter cubes and rub with fingertips or cut in with a pastry cutter until mixture resembles coarse crumbs. Spread the mixture in a thin layer on a parchment-lined baking sheet and bake 6–9 minutes, stirring once, until golden and fragrant. Watch carefully to avoid burning. Remove from oven and cool completely — crumble into smaller pieces for plating.

Warm a small spoonful of reserved melted chocolate if needed to reseal any seams. Spoon about 1–1.5 tablespoons of cooled mango-lime compote inside one chocolate hemisphere. Position a few extra mango slices and some coconut crumble inside for texture. Carefully join with the matching hemisphere to close the sphere and set seam briefly in fridge.

On each serving plate, spoon 1–2 tablespoons of spiced rum mango sauce and spread into a small pool. Sprinkle a line or nest of coconut crumble on the sauce. Place the filled chocolate sphere on top of the crumble. Using a warmed spoon, crack the top of the sphere at the table (or crack decoratively in kitchen) so the sphere breaks to reveal the compote inside. Drizzle additional warm spiced rum mango sauce over the cracked sphere so it flows out. Garnish with toasted coconut flakes, mint leaves and extra mango slices.

Serve immediately. If transporting, keep spheres chilled and assemble at service to preserve crisp chocolate shell.