Servings: 2 Cups
Equipment
- Microwave
- Small Pot
- Blender
- Stovetop
- Rubber Spatula
Ingredients
- 200 g Valrhona Jivara 40% Milk Couverture Chocolate Feves
- 50 g Granulated Sugar
- 6 g Cocoa Butter
- 5 g Butter
- 100 g Bananas (fresh and diced)
- 35 g Heavy Cream
- 5 g Vanilla Bean Paste
- 20 g Invert Sugar
- 1 pinch Salt
Instructions
- Melt 200 g Valrhona Jivara 40% Milk Couverture Chocolate Feves in the microwave.
- In a small pot, make a dry caramel with the granulated sugar, once the caramel has a dark amber color, add 6 g Cocoa Butter and mix to incorporate, followed by the butter.
- Add the banana and cook for a couple of minutes, add the heavy cream, 5 g Vanilla Bean Paste and continue mixing.
- Transfer to a blender and blend until smooth.
- Bring back to heat and add the inverted sugar.
- Pour the sauce over the Valrhona Jivara 40% Milk Couverture Chocolate in 3 parts, mixing with a rubber spatula fast and pressing down to make an emulsion.
- Finish the emulsion with a hand blender and add a pinch of salt.
- Use for Bonbons, tarts, cakes and more! If using for macarons, let rest for at least 6 hours at room temperature.Enjoy!