Ingredients
- Léonce Blanc banana purée 600 g
- Léonce Blanc lime purée 50 g
- Sugar 160 g
- Cream 300 g
- Invert sugar 150 g
- Dark chocolate 2 300 g
- Butter 100 g
Preparation
Partially MELT the chocolate.
HEAT the banana purée, lime purée and sugar to 85°C.
BRING the cream to the boil and add the sugar-purée mixture.
Immediately ADD the chocolate mixture and the invert sugar.
ADD the diced butter, mix to make an emulsion.
Pour this mixture into a frame and leave to set.
TURN OUT and brush with a very thin layer of chocolate.
Once set, turn over.
CUT the chocolate with a guitar or by hand.
DIP the chocolate bonbons in tempered milk chocolate.
DECORATE and pack when dry.