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.
Share
Recipe components
Callebaut® ingredients
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 |