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Recipe Step by Step
VEGAN BANANA CARAMEL
10g 100% Passion fruit purée
85g Banana purée
1g Fine salt
30g Pure raw almond paste
60g Cocoa butter
15g Glucose DE35/40
Use the sugar, glucose and water to make a caramel.
Cook the caramel at 365°F (185°C).
Use the first mixture to deglaze the caramel.
Cook at 220°F (104°C), mix and pour into a container.
HAZELNUT COCOA NIB FRAMED PRALINÉ
205g 66% fruity hazelnut praliné
125g KOMUNTU 80%
35g Cocoa nibs
35g Crispy wheat flake cereal
1g Fleur de sel
Add the cocoa nibs, crispy wheat flake cereal and fleur de sel.
Heat to 115°F (45°C). Leave to set at 75/80°F (25/26°C) before framing.
80% KOMUNTU SOFT GANACHE
145g Heavy cream 36%
65g Glucose DE 60
20g Syrup at 86°F (30°C)
140g KOMUNTU 80%
30g Clarified butter
Combine the hot mixture with the partially melted chocolate.
Using a spatula, make an elastic, shiny emulsion. Mix with an immersion blender.
At 100°F (37°C), add the liquid butter and mix again.
KOMUNTU 80% SPRAY MIX
150g Cocoa butter
350g KOMUNTU 80%
COCOA NIB NOUGATINE
10g Mineral water
125g European-style butter
50g Glucose DE35/40
3g Pectin NH
175g Cocoa nibs
At 105°F (40°C), add the sugar and pectin.
Cook on a low heat, without stirring too much until the mixture starts to thicken.
Leave to simmer for a few seconds.
Add the cocoa nibs. Spread it onto a tray lined with a silicone mat.
Bake in the oven at 355/375°F (180/190°C) for approx. 12-15 minutes.
Leave to cool.
Assembly and finishing
Make the banana caramel, leave to cool in the tray.
Make and frame the hazelnut-cocoa praliné between 1cm rules.
Leave to set at 60°F (16°C) and a 60% relative humidity level.
Cut into 1×1cm cubes.
Blend some cocoa nibs.
Sprinkle some cocoa nibs into the bottom of the molds (Silikomart Quadro 01: 25×25×15mm).
Spray the pre-crystallized Komuntu spray mix into tempered molds with a spray gun.
Trim away any excess and leave to set.
Mold some tempered Komuntu couverture into the bonbons.
Trim any excess.
Use a piping bag to pipe in approximately 2g of banana caramel.
Make the soft Komuntu ganache.
At 85°F (30°C), pipe 2g of ganache onto the banana caramel. Then insert a praliné cube.
Pipe ganache to cover the praliné, taking care to leave about 1mm. Leave to set. Seal with some tempered Komuntu couverture and cover with a transfer sheet. Leave to set.
Make and cook the cocoa nib nougatine.
Leave to cool then break into shards and stick them on with a little tempered Komuntu couverture in a cone.