Chocolate and banana sundae

Bring to Boil.

Whisk. Pour boiling milk on and place in saucepan on low heat and cook until pasteurised – 80°C for 125 seconds.

Chop into small pieces and add chocolate to mix above. Stir. When all mixed, strain and cool down. Allow to mature overnight then place in an ice cxream machine and churn.

Repeat with milk chocolate Callebaut Select 823NV
 

Beat on a machine with a paddle until smooth.

Add.

Add and mix well.

Bake in thin sheets at 150°C until golden brown and springy to touch. When ready to serve cut a sheet into a 1 cm dice, set oven at 160°C, sprinkle icing sugar over the banana bread and then toast in oven.

Make a direct caramel.

Slowly add.

Fold through.

Bring to the boil.

Pour cream over chocolate, allow to sit for 1 minute then whisk together.