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Made with Bahibé 46%
An original recipe from L’Ecole du Grand ChocolatMakes 30 verrines4 steps
Recipe Step by Step
Caramelized Banana Cake
130g fresh bananas (chopped)
100g raw cane sugar
40g invert sugar
125g whole eggs
135g cake flour
6g baking powder
40g MILK BAHIBE 46%
100g fresh bananas (chopped)
Add the first amount of banana, chopped, and coat with the caramel.
Deglaze with the rum and leave to cool on a baking sheet.
Use a freestanding mixer with a paddle attachment to combine the butter, brown sugar, invert sugar and caramelized banana, beating gently.
Continue beating gently and add the eggs, flour, baking powder, BAHIBE MILK 46% couverture and the chopped fresh bananas.
Bake at 170°C (338°F) and leave to cool.
Banana Passion Fruit Cream
500g banana puree
40g passion fruit puree
4g powdered gelatin
25g lemon juice
Heat together the other ingredients to 30°C (86°F).
Melt the gelatin and add to the fruit purees and beat.
Set aside in the fridge.
Light Bahibé Chaï Mousse
22g chaï tea
326g MILK BAHIBE 46%
5g powdered gelatin
500g whipping cream 35%
Rehydrate the gelatin with the water. Strain the milk and check the quantity.
Bring the milk to a boil and slowly pour around 1/3 of the liquid onto the melted BAHIBE MILK 46% Couverture, whisking to create a smooth, glossy and elastic texture, indicating the emulsion process has begun.
Add the remaining milk, taking care to preserve the texture.
When the chocolate mixture reaches 30°C (86°F), fold in the whipped cream.
Pour immediately into the verrines and blast freeze.
Taïnori and Bahibé Chocolate Sauce
160g MILK BAHIBE 46%
90g TAINORI 64%
1ea vanilla bean
Add a small amount of the boiling hot milk to the melted couverture and make an emulsion.
The texture of the mixture should be shiny and elastic.
Finish by adding the rest of the hot milk and mix with an immersion blender to perfect the emulsion.
Allow to crystallize in the refrigerator.
Assembly and finishing
Weigh out 700 g of the cake mixture and pour into a raised edge 34 x 34cm silicone mat and bake for 12 minutes at 170°C (338°F).Place the verrines in the freezer.Temper the Banana Passion Fruit Cream to 20 - 25°C (68-77°F) and then use a piping bag without a nozzle to add 20 g to each verrine, tilting the glasses to create a wave effect. Blast freeze.Cut the Banana Cake into 5 cm cubes and add around five cubes of cake and a few CARAMELIA CRUNCHY PEARLS (8425) to each verrine. Blast freeze.Make the Bahibé Chaï Mousse and immediately add around 35 g to each verrine. Blast freeze.To finish, pour on a little Taïnori and Bahibé Chocolate Sauce, add a cube of banana cake and a house logo.