Ingredients:
- 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