19 Feb 2021
This recipe is part of the Belcolade Live Demo, a series of webinars during which our Belcolade Chocolate Experts do not only share a recipe from A to Z but also answer live questions from participants. Click here to know more about the upcoming Belcolade Live Demos and how to register.
Mix the ingredients at slow speed with a flat beater to obtain a homogeneous composition.
Spread out on a tray with a thickness of 4 mm and shape into rectangles of 2.5 cm x 11 cm.
Bake between 2 Flaxipain sheets for about 20 minutes at 170 °C. Keep dry before using.
Mix the banana purée together with sugar, yellow pectin and lemon juice. Heat it up in a Thermomix to 106°C. Pour the mixture into a container, add the Rhum when the mixture temperature gets to 40°C and cover with a film. Leave to cool down to room temperature before using.
Make dry caramel with 120 gr of sugar. Deglaze the caramel with the hot cream previously infused with a vanilla stick. Sieve and adjust the weight to 495 grams by adding some fresh cream 35%.
Add Sorbitol and invert sugar and heat up to 85°C. Then pour this liquid on the crystallized Belcolade Origins Noir Uganda 80% Organic Cacao-Trace and Belcolade Selection Lait 34% Cacao-Trace chocolates. Mix gently with a spatula, taking care not to incorporate air. When the mixture is between 35 and 38°C, add rhum and butter. Finish mixing with a hand blender to reach perfect emulsion of the ganache.
Mould "Chocolate World Ref: 1908" bar moulds with tempered Belcolade Selection Noir 65% Cacao-Trace and leave to crystallize. Pipe a layer of banana compote until halfway up. Add directly on the top a thin plate of crystallized Belcolade Selection Amber Cacao-Trace chocolate.
Pipe a layer of Belcolade Origins Noir Uganda 80% Organic Cacao-Trace ganache until it reaches the top of the mould, cover it with a plastic film and let it crystallize for at least 12 hours at 18°C before further processing.
In the end, remove the plastic film, make a slice of tempered Belcolade Selection Noir 65% Cacao-Trace and stick onto the rectangle of cooked crumble.
Unmold and coat the bars with Belcolade Selection Noir 65% Cacao-Trace. Use a blower to create a visual effect.
Store the bars packaged at 17°C.