Banana Chocolate Ganache for Chocolate Bonbons
Recipe Courtesy of: Léonce Blanc
Banana + chocolate? It's a match made in heaven! Whip up this mouth-watering Ganache recipe for the perfect bonbon filling, using our premier fruit purées from Léonce Blanc.
150g Invert Sugar
2300g Dark Chocolate
100g Butter (diced)
1.) Partially melt the chocolate.
2.) Heat the banana purée, lime purée, and sugar to 185°F.
3.) Bring the cream to a boil and add the sugar-purée 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.
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