Curried Chocolate Cremeux with Mango Gelee Recipe from Angela Smith



Sweet Eatz “Volcano” themed table at the Chocolate Festival

Angela Smith, owner of Sweet Eatz, won the “Best Decorated Booth” award as judged by the Hawai’i Volcanoes National Park staff on May 15th at the Big Island Chocolate Festival. Angela provided us a tasty recipe to “continue the party” after the Festival and thus, we are sharing it with you here!

“I serve this recipe and variations of it when I do private chef work or if someone places a special order for it. It can be easily made with local chocolate instead of Valrhona. I have used Waialua Estate from Oahu in the past, as well”, Angela shared.  “I just recently opened The Cake Box by Sweet Eatz which offers cake design and production for all occasions including weddings. I also have a healthy meal service called Healthy Eatz Hawaii and last but not least, I do freelance work as a private chef. Sweet Eatz is located on the upper road to Costco by Rainbow Cafe. The physical address is 73-5612 Kauhola Street. The Cake Box is by appointment only,  although I am almost always available for drop ins. Healthy Eatz is a pre-order service only. All of the information for ordering can be found on my website at” Angela stated.  Mahalo nui loa for this tasty recipe Angela and we look forward to seeing you next year on April 29th, 2017 at the Hapuna Beach Prince Hotel!


Curried Chocolate Cremeux with Mango Gelee

6 servings


4 oz Heavy Cream

8 oz Coconut Milk

1 TBSP Curry PowderCremeGlicee

3 Egg Yolks

5 TBSP Sugar

9 oz Valrhona Semisweet or Bittersweet Chocolate or other good quality chocolate

-Boil cream, coconut milk, curry powder and 2 TBSP Sugar

-Whisk yolks with remaining 3 TBSP sugar

-Temper yolks with hot milk mixture

-Cook til slightly thickened (coats back of spoon). Do not over-cook.

-Strain and add to chocolate

-Cool to lukewarm. Pour into ramekins at an angle. Allow to set up in the refrigerator still keeping ramekins angled.


¾ cup Mango Juice

¼ cup Lime Juice

1/3 cup Water

¼ cup Sugar

7 Gelatin Sheets

2 tsp Grand Marnier

-Boil juices and sugar

-Cool to below 180 degrees

-Bloom the gelatin sheets in water. Drain and mix into Grand Marnier.

-Combine gelatin mix with juice mix

-Cool to below 70 degrees

-Pour into the chocolate ramekins to fill.

-Allow to set up in the refrigerator.

Garnish with Mint.

Email Angela at