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Recipe Step by Step
PLANT-BASED BANANA CARAMEL
10g 100% passion fruit purée
85g Banana purée
1g Fine salt
30g Pure raw almond paste
60g Cocoa butter
15g Glucose DE 35/40
391g Total weight
Cook the caramel at 365°F (185°C).
Use the first mixture to deglaze the caramel.
Cook at 220°F (104°C), mix and pour into a container.
HAZELNUT COCOA NIB FRAMED PRALINE
205g 66% hazelnut fruity praliné
35g Cocoa nibs
35g Crispy wheat flake cereal
1g Fleur de sel
401g Total weight
Add the cocoa nibs, crispy wheat flake cereal and fleur de sel.
Heat to 115°F (45°C). Leave to set at 75/80°F (25/26°C) before framing.
KOMUNTU 80% SOFT GANACHE
145g Heavy cream 36%
65g Glucose DE 60
20g Syrup at 30°B
30g Clarified butter
400g Total weight
Combine the hot mixture with the partially melted chocolate.
Using a spatula, make an elastic, shiny emulsion. Mix with an immersion blender. At 100°F (37°C), add the liquid butter and mix again.
KOMUNTU 80% SPRAY MIX
150g Cocoa butter
500g Total weight
CACAO NIB NOUGATINE
10g Mineral water
125g European-style butter
50g Glucose DE 35/40 150g Sugar
3g Pectin NH 175g Cocoa nibs
513g Total weight
At 105°F (40°C), add the sugar and pectin.
Cook on a low heat, without stirring too much until the mixture starts to thicken. Leave to simmer for a few seconds.
Add the cocoa nibs. Spread it onto a tray lined with a silicone mat.
Bake in the oven at 355/375°F (180/190°C) for approx. 12-15 minutes.
Leave to cool.
Assembly and finishing
Make the banana caramel, leave to cool in the tray.
Make and frame the hazelnut-cocoa praliné between 1cm rules. Leave to set at 60°F (16°C) and a 60% relative humidity level. Cut into 1×1cm cubes. Blend some cocoa nibs.
Sprinkle some cocoa nibs into the bottom of the molds (Silikomart Quadro 01: 25×25×15mm). Spray the pre-crystallized Komuntu spray mix into tempered molds with a spray gun. Trim away any excess and leave to set. Mold some tempered Komuntu couverture into the bonbons. Trim any excess. Use a piping bag to pipe in approximately 2g of banana caramel. Make the soft Komuntu ganache.
At 85°F (30°C), pipe 2g of ganache onto the banana caramel. Then insert a praliné cube.
Pipe ganache to cover the praliné, taking care to leave about 1mm. Leave to set. Seal with some tempered Komuntu couverture and cover with a transfer sheet. Leave to set. Make and cook the cocoa nib nougatine.
Leave to cool then break into shards and stick them on with a little tempered Komuntu couverture in a cone.