UP YOU COCKTAIL GARNISH GAME With this Chocolate and Mango combo #shorts #cocktail #cocktailrecipe @TrufflesOnTheRocks

Uploaded September 2025 | Updated September 2026, 5 days ago

This is a white chocolate and rose tile, topped with a mango gel—the garnish for my next cocktail.

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Here’s how you can make it:

White Chocolate & Rose Tile
Tempering is key. If you skip it, your chocolate will stay soft and dull, but get it right and you’ll have that perfect glossy snap.
1. Melt white chocolate gently over a bain-marie to 45°C.
2. Remove from heat, add about 10% finely chopped chocolate, and stir until it cools to 27°C.
3. Warm it back up to 29°C.
4. Stir in just a couple drops of rose water.
5. Spread thinly (1–2 mm) on a silicone mat or acetate sheet.
6. Let set at room temperature, then break into shards and store in an airtight container until ready to use.

Mango Gel
• Mango purée (ripe, blended and strained): 250 g
• Water: 50 g
• Sugar: 15 g (optional, adjust to taste)
• Agar-agar: 2 g (~0.7%)

1. Combine everything in a saucepan.
2. Bring to a boil, simmer for 1 minute.
3. Pour into a bowl and refrigerate until firm.
4. Blend back into a smooth gel and store in a squeeze bottle.

That’s it—the white chocolate and rose tile with mango gel. Save this recipe, because this garnish is about to be the star of my next cocktail.

UP YOU COCKTAIL GARNISH GAME With this Chocolate and Mango combo #shorts #cocktail #cocktailrecipe

$Make The Best Raspberry Syrup Raspberry Syrup made the Labor-of-Love way, aka How I make a raspberry syrup by maceration, and dial in the Brix for the perfect balance and shelf life. Follow Truffles On The Rocks on Instagram for more food and cocktail recipes https://www.instagram.com/trufflesontherocks/ MY CLEAR ICE MAKER ➡️ https://www.craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker DONT FORGET THE PROMO CODE TOTR10 FOR YOUR 1O% DISCOUNT SMOKE TOP MIDDLETON MIXOLOGY SMOKE TOP https://middletonmixology.com/?ref=ebuynh0sfe MY DAY TO DAY GLASSWARE Nick & Nora https://geni.us/oainp8X Coupette https://geni.us/uLWWm Highball https://geni.us/HwRl As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post. When you macerate fruit with sugar, it’s hard to know exactly how much liquid the fruit will release. There’s always some loss too, stuck in the pulp or the filter. So instead of guessing, I use a refractometer to measure the final °Brix. A refractometer measures how light bends through a solution, showing the concentration of dissolved solids, mostly sugar. It’s designed for pure sucrose solutions, so fresh juice adds a slight margin of error, but it’s still far more accurate than just weighing. It accounts for water released by the fruit. Recipe: Mix equal parts by weight of fresh raspberries and sugar in an airtight container. Shake, leave at room temp about 24 hours, stir a few times until all the sugar is dissolved. Filter through a nut milk bag and let it drip, don’t press. This keeps the syrup clearer and your refractometer reading more precise. Because each batch releases a different amount of juice, your Brix will vary. My last batch was 62 °Brix but I wanted 66 °Brix for better shelf life, about the same as a 2:1 syrup. To adjust: (Target Brix − Actual Brix) ÷ (100 − Target Brix) × 100 = grams of sugar to add per 100 g syrup Example: (66 − 62) ÷ (100 − 66) × 100 = 11.8 g sugar per 100 g syrup A syrup at 66 °Brix is more stable but fresh juice means it can still ferment. Store in the fridge, watch for fizz, bubbles, or off smells. Mold = toss it. A 2:1 syrup with unpasteurized juice can last two to four weeks in the fridge. Always trust your nose and eyes. Cheers$

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