An original recipe from L’École Valrhona
Banana Otucan Ganache
175 g banana puree
175 g whipping cream 35%
75 g invert sugar
435 g OTUCAN 69% COUVERTURE
95 g butter 84% fat
3 g lime zest
Bring the cream to a boil and add the lime zest.
Infuse for 10 minutes, covered with plastic wrap.
Strain and add some cream if necessary to reach the initial weight of liquid.
Add the banana puree and the invert sugar and heat. Slowly pour the boiling mixture onto the melted
Stir in the middle of the preparation using a rubber spatula. The mixture will become glossy and elastic
in the center, signifying the start of the emulsion process. Maintain this texture, gradually adding
When completely combined, check the temperature is below 40°C (104°F) and then add the cubed butter. Perfect the emulsion with an immersion mixer.
Assembly and Finishing
Pour into a 6 mm high frame with an acetate sheet, coated with a thin layer of dark chocolate. Leave to set for 24-36 hours at 17°C (63°F) and 60% humidity.
Pre-coat the ganache with dark chocolate couverture and then use a guitar cutter to cut into 30 mm squares. Coat the bonbons with dark chocolate couverture using a blower on high at an angle to create a wave effect.