Spicy exotic

Recipe

Created by

Eugenia Petrenko - Cacao Barry Ambassador Ukraine

Exotic banana caramel

ingredients	preparation
70g Pabana puree Ravifruit (Banana-passionfruit puree) 50g 35% cream 50g glucose syrup DE 40 85g sugar 10g butter PF28 1g lecithin	Make a soft caramel, deglaze with the hot banana-passionfruit puree, cream and glucose syrup. Add the anhydrous butter and cook to 103C. Add lecithin and emulsify. Pipe at 28-29C.

Tonka ganache

ingredients	preparation
105g cream 30g glucose syrup DE 40 20g sorbitol 120g CHD-X50FNOI 15g NCB-HD702-BYEX 15g butter PF28 0.5g Tonka beans	Rub fine the tonka bean. Mix the cream, glucose syrup, sorbitol and tonka bean and bring to 40C. Melt the chocolate, cacao butter and the anhydrous butter at 34C. Mix the cream with sugars and chocolate with butters, emulsify. Pipe at 30C.

Assembly

Prepare the mould by spraying it with tempered yellow, then with green colored cacao butter and with metallic bronze coloured cacao butter.
Pour the mould with Fleur de Cao 70% Cacao Barry.
At first fill 30% of the mould with the banana-passionfruit caramel and then the tonka ganache.
Wait for 8-12 hours until the ganache has crystallised fully.
Cover with tempered Fleur de Cao 70% Cacao Barry.