Musa
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.
- Level:
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Medium
- Makes:
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For 144 chocolates
Musa’ banana rum ganache
Ingredients: Musa’ banana rum ganache
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140 g36% cream
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90 gglucose syrup DE 60
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200 gBanana purée
Preparation: Musa’ banana rum ganache
Mix together cream and puree. Heat to incorporate glucose. Cool to 35°C.
Ingredients: Musa’ banana rum ganache
Preparation: Musa’ banana rum ganache
Melt together at 40°C.
Pour banana mixture over chocolate and emulsify with food processor or
immersion blender.
Ingredients: Musa’ banana rum ganache
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90 gMyer’s rum
Preparation: Musa’ banana rum ganache
Add to ganache and emulsify.
Ingredients: Musa’ banana rum ganache
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Q.S.
Preparation: Musa’ banana rum ganache
Pour ganache into 9-mm-thick frame at 32-34°C. Leave to crystallise
for 12 hours at 16°C. Cut to 25 x 25 mm. Enrobe with dark chocolate and
decorate with green chocolate plaquette.
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