Cocoa beans are traditionally fermented between banana leaves. Hence a dominant banana a.k.a. ‘musa’ flavour. Rum is another product of fermentation. Together with cocoa, all three flavours are produced throughout the tropics and form a classic combination.
Musa’ banana rum ganache
Mix together cream and puree. Heat to incorporate glucose. Cool to 35°C.
Melt together at 40°C.
Pour banana mixture over chocolate and emulsify with food processor or
Add to ganache and emulsify.
Pour ganache into 9-mm-thick frame at 32-34°C. Leave to crystallise