Recipe for 30 pcs

Caramelized banana

Used products: Caramelized banana

  • 600 g
    fresh banana
  • 80 g
  • 350 g
  • 25 g
    dark rum

Preparation: Caramelized banana

Cut the banana in to small cubes.

Make the caramel with sugar.

Then add the butter, banana and rum.

Mix well.

Chocolate Marquish Sponge

Used products: Chocolate Marquish Sponge

Preparation: Chocolate Marquish Sponge

Boil water and mix with Cacao Barry - Alto el sol 65%.

Mix the butter and sugar.

Add eggs one by one.

Mix the flour, cocoa powder, Baking soda and salt.   

Then add the melted chocolate with water.   

At last add the Mayonnaise.   

Bake 190C° - 12 min

Apricot Passion Fruit jelly

Used products: Apricot Passion Fruit jelly

  • 400 g
    Fresh Apricot
  • 200 g
  • 60 g
    Fresh Passion fruit
  • 120 g
  • 40 g
  • 12 g
    NH pectin
  • 5 g
    agar agar

Preparation: Apricot Passion Fruit jelly

Make puree with water, passionfruit and apricot.

Boil the puree with glucose and add pectin NH.

Cook until 104°C.

Blend before use.

Hazelnut Crunch

Preparation: Hazelnut Crunch

Crush the Cacao Barry - Sablage Morella, whole caramelized hazelnuts

Mix the hazelnut paste and praline with crushed hazelnut.

Add the cocoa butter at 45°C