Hot Banana

• Melt the chocolate and heat up to 45°C
• Temper it at 30°C
• Mould cup moulds and leave to crystallize for 1 hour at 16°C with a relative humidity level lower than 60%

• Sugar - 120 g 
• Cream 35% - 375 g 
• Mixed pink pepper - 2 g Puratos Classic Banana - 60 g 
• Sorbitol - 45 g  
• Butter - 60 g
• Puratos Classic Banana - 60 g
• Belcolade Origins Noir Vietnam 73 Cacao-Trace - 450 g

• Caramelize the sugar and heat up the cream together with the mixed pink pepper
• Add the heated cream to the caramel to stop the caramelisation process
• Add the sorbitol and Puratos Classic Banana to the caramel cream and heat to 85°C
• Pour onto the Belcolade Origins Noir Vietnam 73 Cacao-Trace and mix to obtain a smooth ganache. When the ganache reaches 35° C, add the butter and mix with a hand mixer. Use the ganache at a temperature of 30°C
• Fill the chocolate cups and leave to set. Close them with tempered chocolate and put a spoon in each before it sets.

Warm some milk (80°C) and pour into a glass. Put a Hot Banana spoon in it and stir to obtain a hot chocolate drink.

Serve with some dried banana pieces