Paradise

Cut the banana in to small cubes.

Make the caramel with sugar.

Then add the butter, banana and rum.

Mix well.

Temper the chocolate and make the oval chocolate shell.

Boil water and mix with Cacao Barry - Alto el sol 65%.

Mix the butter and sugar.

Add eggs one by one.

Mix the flour, cocoa powder, Baking soda and salt.   

Then add the melted chocolate with water.   

At last add the Mayonnaise.   

Bake 190C° - 12 min

Make puree with water, passionfruit and apricot.

Boil the puree with glucose and add pectin NH.

Cook until 104°C.

Blend before use.

Pour the boiling milk over the chocolate couverture Cacao Barry - Alunga™ 41%.

At 35°C, add the soft whipped cream and Cacao Barry - Alto el sol 65%.

Crush the Cacao Barry - Sablage Morella, whole caramelized hazelnuts

Mix the hazelnut paste and praline with crushed hazelnut.

Add the cocoa butter at 45°C

Melt the cacao butter and chocolate.

mix with the color powder.

Melt the chocolate and cacao butter at 45°C.

Cool down until 30°C and add almonds.