KIDAVOA BONBONS WITH PAN ROASTED BANANAS
 

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 rum
1 tbsp agave syrup
 
Kidavoa ganache
135g KIDAVOA 50% Chocolate  
128g heavy 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.