Banana, peanut and chia seed truffle

level 1

Used Callebaut products

Ingredients	Preparation
100g banana chips 100g WOW butter crunchy (100% nut free ‘peanut’ butter replacer) 30g chia seeds 100g Medjool dates	Blend all ingredients to form a paste in a Thermomix or Robot Coupe.
40g Ecl1pse Belgian Milk Chocolate	Stir in the melted chocolate.
Roll into 28 even sized balls
Ecl1pse Belgian Milk Chocolate	Enrobe the individual energy truffles with pre-crystallised milk chocolate ecl1pse .
Transfer sheet squares g Textured sheet squares g Mona Lisa® Creative Gold Metallic Powder	Immediately press a transfer or texture sheet onto the chocolate while it’s still wet. Allow chocolate to crystallise at 12°C for at least 2 hours before removing the transfer and structured sheet decoration.