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:
Medium
Makes:
For 144 chocolates

Musa’ banana rum ganache

Ingredients: Musa’ banana rum ganache

  • 4.9 oz
    36% cream
  • 3.2 oz
    glucose syrup DE 60
  • 7.1 oz
    Banana 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

  • 3.2 oz
    Myer’s rum

Preparation: Musa’ banana rum ganache

Add to ganache and emulsify.

Ingredients: Musa’ banana rum ganache

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.