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:
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Medium
Banana ganache
Ingredients: Banana ganache
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180 g35% cream
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250 gBanana purée
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15 gsorbitol powder
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2 piece(s)ground nutmeg
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pinchblack pepper
Preparation: Banana ganache
Boil together.
Ingredients: Banana ganache
Preparation: Banana ganache
Add together and pour boiling mixture on top. Emulsify.
Ingredients: Banana ganache
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40 grum
Preparation: Banana ganache
Add and leave to crystallise. Frame 6 mm thick and leave to harden in refrigerator. Cut into 22-mm squares.
Finishing and presentation
Ingredients: Finishing and presentation
Preparation: Finishing and presentation
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.
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