Banana Ganache

230251_146968868706406_2176183_nIngredients:

  • 600 gr Banana puree
  • 400 gr Cream
  • 40 gr Trimoline (inverted sugar)
  • 600 gr Milk Choc
  • 460 gr Dark Choc
  • 60 gr Butter

Method:

  • Boil the cream with the trimoline and add the banana puree
  • Let it cool 3 mn then pour over the milk and dark chocolate
  • Smooth the mix then add the butter when the temperature is around 40 degres
  • Then pipp into pre coated chocolate moulds
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This entry was posted in Recipe.