PLANT-BASED BANANA CARAMEL
- 10g Passion Fruit Purée
- 85g Banana Purée
- 1g Fine Salt
- 30g Pure Raw Almond Paste
- 60g COCOA BUTTER
- 145g Sugar
- 15g Glucose DE 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 185°C. Use the rst mixture to deglaze the caramel. Cook at 104°C, mix and pour into a container.
HAZELNUT COCOA NIB FRAMED PRALINÉ
- 205g HAZELNUT PRALINÉ
- 125g KOMUNTU
- 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 ake cereal and eur de sel. Heat to 45°C. Leave to set at 25/26°C before framing.
KOMUNTU 80% SOFT GANACHE
- 145g Heavy Cream
- 65g Glucose DE 40
- 20g Syrup At 30°B
- 140g KOMUNTU
- 30g Clarified Butter
- Heat the cream with the glucose and the syrup at 30°B.Combine the hot mixture with the partially melted chocolate.Using a spatula, make an elastic, shiny emulsion. Mix with an immersion blender.At 37°C, add the liquid butter and mix again.
KOMUNTU 80% SPRAY MIX
- 150g COCOA BUTTER
- 350g KOMUNTU
- Melt all the ingredients together then spray at a temperature of 30/31°C.
COCOA NIB NOUGATINE
- 10g Mineral Water
- 125g European-style Butter
- 50g Glucose DE 40
- 150g Sugar
- 3g Pectin NH
- 175g Cocoa Nibs
- Heat the water, butter and glucose in a saucepan.At 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 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 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. 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 30°C, pipe 2g of ganache onto the banana caramel. en 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.
