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Banana praline
Ingredients:
-
Dark couverture
Favorites
Mi-Amère - Milk couverture Lactée Supérieure
-
Dark couverture
Extra-bitter
Guayaquil
Banana praline
Makes 10 moulds of 24
| Preperation | Ingredients |
| Heat to 90°C | 40 g trimoline
1000 g banana purée |
| Add | 720 g dark couverture Favorites Mi-Amère
180 g milk couverture Lactée Supérieure |
| and mix well. | |
| When the mixture reaches 30°C, add | 120 g butter |
Use dark couverture Extra Bitter Guayaquil for the chocolate shells.