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