The Arabian Serenity

Arabian lemon scented caramel banana and crunchy Hazelnut praline bonbon
"With this Bonbon, I tried to bring the tangy flavor of Arabian lemon combined with banana and to uplift the contrast with crunchy hazelnut praline"

Recipe

Created by

Dilip Kumara - Chef

Banana Ganache

Ingredients	Preparation
59g Banana purée 30g soya milk 18g lemon puree	Boil
53g CHD-P64EBPU 22g CHM-Q41ALUN	Add
7g butter	Then
Boil puree and milk together. Add CACAO BARRY EXTRA BITTER GUAYAQUIL 64% and ALUNGA 41% chocolate to the above mixture and blend it well. Finally add butter and mix it well. Keep it at room temperature in the container.

Hazelnut crunch

Ingredients	Preparation
40g hazelnut nibs	Roast
7g demerara sugar 7g isomalt 2g kinako	Caramel
70g CHM-Q41ALUN 30g hazelnut paste	Add
Roast the hazelnut nibs. Make the dry caramel with isomalt and demerara sugar and kinako. Once golden color come add hazelnut nibs. Final add ALUNGA 41% and hazelnut paste mix it well. Keep it at room temperature in the container.

Lemon banana caramel

Ingredients	Preparation
12g isomalt 6g demerara sugar	Caramel
30g lemon juice 60g banana(s)	Add
12g CHW-N34ZEPH	Then
Make the dry caramel with isomalt and demerara sugar. Once golden color come add lemon juice and banana puree. Final add ZEPHYR 34% chocolate and blend it well. Keep it at room temperature in the container.

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