#bonbonchocolat #lilly'an
*Please turn on captions in the video settings
You will see the recipe below
I love how caramel burns and the combination with bananas
I hope you enjoy the video
Mold:
Chocolate World 1168
Ingredients:
Dark chocolate 500g
(melt 2/3 chocolate and pour 1/3 tempered chocolate to lower the temperature until 31degrees)
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Sugar 50g
Glucose 10g
Butter 20g
Banana Puree 110g (from 160g, boil down to 110g)
Milk chocolate 100g
00:00 Introduction
00:13 Mold
00:20 Chocolate tempering
02:08 Making caramel
03:36 Piping Ganache
04:01 Closing the lid
04:50 Unmold