0CART

You have no items in your shopping cart.

Product was successfully added to your shopping cart.
KIDAVOA BONBONS
 

KIDAVOA BONBONS WITH PAN ROASTED BANANAS

An Original Recipe by Michael Recchiuti 
Category: Bonbon
 

INGREDIENTS

Calculated for 24 bonbons
 
Decorate and Line Bonbon Molds
500g KIDAVOA 50% Chocolate 
various cocoa butter for decorating molds
 
Pan-Roasted Banana Compote
140g ripe bananas diced 
12.5g butter unsalted
20g dark brown sugar
1/2 tsp orange zest
1 tbsp white rhum
1 tbsp agave syrup
 
Kidavoa ganache
135g KIDAVOA 50% Chocolate  
128g heavy whipping cream
92g invert sugar
 
 

INSTRUCTIONS

Decorate and Line Bonbon Molds
  • Choose a sturdy polycarbonate mold with 25-40 cavities.
  • Make sure mold is free of dust and smudges, polish cavities using a cotton pad.
  • Using a fine paintbrush, to create a colorful decoration inside each cavity.
  • Allow cocoa butter color(s) to set before lining mold with Kidavoa chocolate.
  • Temper Kidavoa to fill and invert cavities.
  • Allow chocolate to set, and then make the banana compote.   
      

Pan-Roasted Banana Compote

  • In a medium-size skillet, place the butter, and brown sugar in a pan over medium heat.
  • When butter and sugar have dissolved, add the diced bananas to the pan along with the orange zest.
  • Simmer bananas to reduce moisture by 20%, and then add rum and agave syrup.
  • Allow to simmer and thicken. Remove from heat and pass bananas through a fine-mesh sieve into a bowl to cool.
  •  Once the compote has cooled, pipe halfway into chocolate cavities, tapping mold if required to create an even layer. 

 

Kidavoa Ganache

  • Melt KIDAVOA 50% in a microwave or over a double boiler (water at a simmer, not boiling) to 115°F (45-48°C). 
  • In a saucepan, heat cream and invert sugar to 115°F (45-48°C).
  • Pour the chocolate cream into a 1 – quart clear vessel. Blend the ingredients using an immersion blender.
  • Blend until ganache is smooth and shiny, set aside and allow to cool to 80-85°F (26-29°C) before filling molds.
  • Once the ganache has reached temperature, pipe into molds below the top of the mold by 1 mm. Allow to set for a few hours or overnight, and then back with tempered Kidavoa chocolate.
  • When backing has set, unmold chocolates and enjoy.