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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?


Created by
  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center

Banana ganache

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

Boil together.

  • 280g
  • 270g
  • 85g
    Cocoa butter

Add together and pour boiling mixture on top. Emulsify.

  • 40g

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

Finishing and presentation

Ingredients Preparation
  • Q.S.

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.

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