Prova Banana Fosters Ganache

Prova Banana Fosters Ganache

Course: Dessert
Cuisine: French
Keyword: Banana, Ganache, Milk Chocolate
Difficulty: Easy
Brand: Prova
Servings: 2 Cups
Author: Karina Rivera


  • Microwave
  • Small Pot
  • Blender
  • Stovetop
  • Rubber Spatula



  • 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 Prova Gourmet Fusion Rum Flavored 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 Prova Gourmet Madagascar Bourbon 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.

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