MILK CHOCOLATE BANANA ROCHER
An original recipe by Chef Sarah Tibbetts
Category: Truffles, bonbons and candies
Makes 8 to 10 pieces
4 ¼ oz (120g) wheat flake cereal
1 1/3 oz (40g) banana chips
3 ½ oz (100g) cashews, toasted/chopped
3 ½ oz (100g) spice cookies
15oz (425g) Caramélia 36% Milk Chocolate or Jivara 40% Milk Chocolate
- Combine all ingredients except chocolate.
- Temper the chocolate, Caramélia 36% Milk Chocolate or Jivara 40% Milk Chocolate, and add to thoroughly coat the mixture.
- Immediately spread onto a silpat or parchment lined half sheet pan and let crystallize completely in a cool, dry place.
- Store in an airtight container.
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