Let's stick together

Inspired by the Style Rebellion trend, Callebaut chef Philippe Vancayseele gave a cutting-edge spin to traditional enrobed chocolates. This recipe yields a deliciously creamy banana ganache full of flavours and a splash of Jamaican rum to give it a tasty bit of zing. But the real magic happens during the unconventional enrobing process, which creates an irresistible cacophony of colours, patterns and outrageous shapes, brought about with an intense-tasting Single Origin chocolate and a diversity of chocolate transfer sheets. Are you ready to see things from a revolutionary perspective?

Banana ganache

Ingredients: Banana ganache

  • 180 g
    35% cream
  • 250 g
    Banana purée
  • 15 g
    sorbitol powder
  • 2 piece(s)
    ground nutmeg
  • pinch
    black pepper

Preparation: Banana ganache

Boil together.

Preparation: Banana ganache

Add together and pour boiling mixture on top. Emulsify.

Ingredients: Banana ganache

  • 40 g

Preparation: Banana ganache

Add and leave to crystallise. Frame 6 mm thick and leave to harden in refrigerator. Cut into 22-mm squares.

Finishing and presentation

Ingredients: Finishing and presentation

Preparation: Finishing and presentation

Enrobe 8-10 pieces of banana ganache with dark chocolate Callebaut® Single Origin Brazil CHD-Q68BRA, but disable the enrobing belt from time to time to make the fillings cluster together just before enrobing. Decorate praline clusters with different cut-outs of a variety of transfer sheets and leave to crystallise in refrigerator. Remove transfer sheets, cut praline clusters into different shapes and rearrange at random.