Let's stick together
Inspired by the Style Rebellion trend, Callebaut chef Philippe Vancayseele gave a cutting-edge spin to traditional enrobed chocolates. This recipe yields a deliciously creamy banana ganache full of flavours and a splash of Jamaican rum to give it a tasty bit of zing. But the real magic happens during the unconventional enrobing process, which creates an irresistible cacophony of colours, patterns and outrageous shapes, brought about with an intense-tasting Single Origin chocolate and a diversity of chocolate transfer sheets. Are you ready to see things from a revolutionary perspective?
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Recipe components
Banana ganache
| Ingredients | Preparation |
|---|---|
| Boil together. |
Add together and pour boiling mixture on top. Emulsify. | |
| Add and leave to crystallise. Frame 6 mm thick and leave to harden in refrigerator. Cut into 22-mm squares. |
Finishing and presentation
| Ingredients | Preparation |
|---|---|
Enrobe 8-10 pieces of banana ganache with dark chocolate Callebaut® Single Origin Brazil CHD-Q68BRA, but disable the enrobing belt from time to time to make the fillings cluster together just before enrobing. Decorate praline clusters with different cut-outs of a variety of transfer sheets and leave to crystallise in refrigerator. Remove transfer sheets, cut praline clusters into different shapes and rearrange at random. |
