100 Year Anniversary

KOMANA BONBONS

Made with Komuntu 80%

An original recipe by Arthur Gavelle.
Makes 120 pieces.

5 steps

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

45g Water

145g Sugar

15g Glucose DE35/40

Bring the fruit purées, salt, pure almond paste and cocoa butter to a simmer.

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

Mix the praliné with the melted couverture.

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

Heat the cream with the glucose and syrup at 86°F (30°C).

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%

Melt all the ingredients together then spray at a temperature of 86/88°F (30/31°C).

COCOA NIB NOUGATINE

10g Mineral water

125g European-style butter

50g Glucose DE35/40

150g sugar

3g Pectin NH

175g Cocoa nibs

Heat the water, butter and glucose in a saucepan.

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.