Banana and peanut chocolate bar
Recipe for For 10 portions
For the banana
- 100 g European butter
- 50 g Browned butter
- 90 g Caster sugar
- 130 g Maple syrup
- 270 g
- 100 g Couverture Dulcey chocolate
- 130 g White chocolate
- 10 g Salt
Heat butter, caster sugar, maple syrup and SICOLY® organic banana purée to 106°C. Whisk continuously to keep the colour bright.
Set aside and leave to cool down to 80°C.
Melt together with the chocolates and season with salt.
For the peanut
- 350 g Peanut praliné
- 100 g Couverture milk chocolate
- 80 g Cocoa butter
- 10 g Fleur de sel
Heat separately the praliné, chocolate and cocoa butter to 35°C. Mix the praliné with the chocolate first and then add the cocoa butter.
Finish mixing with a hand mixer for a perfect emulsion. Season with salt.
- 100 g Salted roasted peanuts
- 300 g Dark chocolate 55%
- 100 g Cocoa butter
Mix the ingredients together and temper before dipping.
Mould the peanut gianduja in the bottom of a silicon bar moulds and leave to set. Add the banana caramel on top.
Top the bar with the roasted peanuts.
Leave to set completely overnight in the fridge.
Temper the dipping chocolate and dip the bar using two long sticks.
Decorate with chocolate flakes.