Banana, peanut and chia seed truffle

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
  • Clare England - Chefs at the CHOCOLATE ACADEMY™ center UK
level 1

Recipe components

Callebaut® ingredients

Banana, peanut and chia seed truffle

  • 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.