Let's stick together

Inspired by the Style Rebellion trend, Callebaut chef Philippe Vancayseele gave a cutting-edge spin to traditional enrobed chocolates. This recipe yields a deliciously creamy banana ganache full of flavours and a splash of Jamaican rum to give it a tasty bit of zing. But the real magic happens during the unconventional enrobing process, which creates an irresistible cacophony of colours, patterns and outrageous shapes, brought about with an intense-tasting Single Origin chocolate and a diversity of chocolate transfer sheets. Are you ready to see things from a revolutionary perspective?

Level:: Medium

180 g

35% cream
250 g

Banana purée
15 g

sorbitol powder
2 piece(s)

ground nutmeg
pinch

black pepper

Boil together.

280 g

Callebaut 823
270 g

Callebaut 811
85 g

Callebaut Cocoa - Cocoa Butter - 4kg Callets

Add together and pour boiling mixture on top. Emulsify.

40 g

rum

Add and leave to crystallise. Frame 6 mm thick and leave to harden in refrigerator. Cut into 22-mm squares.

Q.S.

Callebaut Dark Origin Chocolate - Brazil - 2.5kg Callets

Enrobe 8-10 pieces of banana ganache with dark chocolate Callebaut® Single Origin Brazil CHD-Q68BRA, but disable the enrobing belt from time to time to make the fillings cluster together just before enrobing. Decorate praline clusters with different cut-outs of a variety of transfer sheets and leave to crystallise in refrigerator. Remove transfer sheets, cut praline clusters into different shapes and rearrange at random.