Bold, beautiful and exotic flavours: dark chocolate meets ginger and banana. Our chefs recommend using a powerful origin chocolate that pairs well with exotic flavours to create a wonderful balance, just like the Single Origin Brazil used in this recipe.

Level:: Medium

250 g

Egg white
80 g

Sugar

Beat together.

200 g

Almond powder
200 g

Icing sugar
25 g

Grated ginger

Mix in.

Spread out on a baking sheet. Bake for 15-20 min. at 180°C. Cut out circles.

375 g

Diced banana
50 g

Sugar

Caramelize.

20 g

Rum

Quench the banana cubes with the rum.

Pour onto a Silpat baking sheet and freeze. Cut out circles.

150 g

Egg yolks
300 g

Syrup

Heat in the microwave and beat until foamy.

150 g

Egg yolks
300 g

Syrup

Heat in the microwave and beat until foamy.

220 g

Callebaut Dark Origin Chocolate - Brazil - 2.5kg Callets
65 g

Butter

Melt and mix in at 50°C.

500 g

Whipped cream
80 g

Rock candy

Mix in.

Pour into moulds and freeze. Remove from the moulds and spray yhe surface with a mixture of cocoa butter and dark chocolate using an air gun. Finish with a chocolate decoration.