Caramel Banana Bonbon


Working Method

Ganache Caramel/banana
  • Warm cream at 70⁰c, add sorbitol and dextrose.
  • Make a dry caramel with glucose, sugar 185⁰c,
  • Stop cooking with hot cream, cook again until smooth. Blend it. Add banana puree.
  • Pour into chocolate coins, mix with hand blender or in “Stephan” mixer
  • When ganache at 32⁰c add soft butter, mix well until smooth.

Finishing dipping
  • Mold with tempering machine. 30,2⁰c


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