Banana Ganache
- Level:
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Medium
INSPIRATION The Banana fruit is one of the best fruits to combine with Evocao.The acidic & fruity flavour creates an enjoyable mouthfeel and well balanced taste profile. TEXTURE Semi-hard AW 0,83 SHELFLIVE Short YIELD 150
Banana Ganache
Used products: Banana Ganache
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400 gBanana purée
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40 gBlueberry honey
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20 gRaw date sugar
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25 gglucose
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350 gCWD-Q1EVOC
Preparation: Banana Ganache
Bring the honey, glucose and raw date sugar to a boil.
Add the mixture to the chocolate. Emulsify with an immersion blender.
Crystallize at 33°C before framing.
Caramelized Cocoa Nibs
Used products: Caramelized Cocoa Nibs
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150 gRaw Turbinado Sugar
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50 gwater
Preparation: Caramelized Cocoa Nibs
Cook the sugar and water at 120°C.
Add the roasted nibs and mix directly.
Cocoa Nib Sticks
Used products: Cocoa Nib Sticks
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50 gCaramelized Cocoa Nibs, from above
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100 gCWD-Q1EVOC
Preparation: Cocoa Nib Sticks
Mix both ingredients together.
Assembly
Component 1
Spread a thin layer of crystallized Evocao™ chocolate on a guitar sheet.
Place a frame of 8 mm thickness.
Pre-crystallize the ganache at 34°C and frame.
Let it set at 10°C until solid enough. Remove the frame and guitar sheet.
Cut at 15x38 mm size, using a guitar cutter.
Enrobe with the crystallized Evocao™ chocolate.
Decorate with the caramelized cocoa nib sticks.
Component 2
Once the caramelized nibs are cooked, spread out on a Silpat to cool down.
Break them so they fall apart in individual pieces of caramelized nibs. Store them dry.
Component 3
Spread out between 2 guitar sheets using a rolling pin.
Remove the upper guitar sheet directly to create an uneven texture.
Tap to flatten the chocolate and let it set.
Cut into small sticks: 5 x 35 mm.
Decorate with some green shimmer dust.
Put directly on top after enrobing as a decoration.
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