Banaloco

Ingredients

	Grams
Chocolate Cake
Tegral Satin Moist Chocolate Cake	500 g
Water	100
Oil	200
Egg	200
Chocolate Cake total	1000
Ganarche
Belcolade Dark Chocolate, Noir Selection C501/J Drops	150
Chantypak	150	Whipping Cream
Soft Butter	15
Ganarche total	315
Banana Mousse
Cream	250
Banana Puree	200
Milk	100
Egg Yolks	120
Paloma Bavarois Neutre	120
Banana Mousse total	790

Mix	Mix all ingredient at medium speed for 3 minutes
Bake	Bake at 180°C for 10-13 minutes
Ganarche	Warm the Cream to 90°C and add into Belcolade. Lastly add the soft butter into mixture around 37°C
Mousse	Boil milk and mix into egg yolks. Cook at 82°C. Add in Paloma Bavarois Neutre. Let it cool down at 35-37°C and incorporate whipping cream