Banana Chocolate Ganache for Chocolate Bonbons
Recipe Courtesy of: Leonce Blanc
|600 g||Leonce Blanc Banana Puree|
|50 g||Leonce Blanc Lime Puree|
|150 g||Invert Sugar|
|2300 g||Dark Chocolate|
|100 g||Butter (diced)|
1.) Partially melt the chocolate.
2.) Heat the banana puree, lime puree, and sugar to 185°F.
3.) Bring the cream to a boil and add the sugar-puree mixture.
4.) Immediately add the partially melted chocolate and invert sugar.
5.) Add the diced butter and mix to make an emulsion.
6.) Pour this mixture into a frame and leave to set.
7.) Turn out and brush with a very thin layer of chocolate. Once set, turn over.
8.) Cut the chocolate with a guitar or by hand.
9.) Dip the chocolate bonbons in tempered milk chocolate.
10.) Decorate and pack when dry.