Musa
level 2
Cocoa beans are traditionally fermented between banana leaves. Hence a dominant banana a.k.a. ‘musa’ flavour. Rum is another product of fermentation. Together with cocoa, all three flavours are produced throughout the tropics and form a classic combination.
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Recipe components
Used Callebaut products
Musa’ banana rum ganache
| Ingredients | Preparation |
|---|---|
| Mix together cream and puree. Heat to incorporate glucose. Cool to 35°C. |
| Melt together at 40°C. |
Pour banana mixture over chocolate and emulsify with food processor or | |
| Add to ganache and emulsify. |
Pour ganache into 9-mm-thick frame at 32-34°C. Leave to crystallise | |
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