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Recipe Step by Step
ANDOA COCONUT GIANDUJA NESTS
Temper ANDOA 39%, stir vanilla and coconut oil into chocolate, add toasted coconut, salt and crispy wheat flake cereal and salt.
Cast into a novel shaped frame and allow to crystalize.
CHOCOLATE CHIP BANANA CAKE
Sift the dry ingredients. Place oil, eggs and vanilla in food processor. Add sugar and brown sugar and blend. Add buttermilk and banana purée, and cover with dry ingredients just until smooth. Add toasted coconut flakes and chocolate chips, pulse to incorporate.
Pipe the batter into pill shaped molds, using a bowl scraper dip melted clarified butter in the middle. Bake at 355°F (180°C) for 20 minutes. Freeze.
Assembly and finishing
Trim the Banana Cakes so they sit flat. Glaze with the Chocolate Glaze and allow to set, sprinkle toasted coconut flakes on glazed cake. Transfer to a Gianduja Nest and allow to temper at 41°F (5°C) for two hours.