Double Chocolate and Banana Plated Dessert

The smooth caramel notes of Callebaut® Gold Chocolate pair so well with banana, creating a flavor experience that is familiar while still being innovative.

Recipe

Created by
  • Marike van Beurden - Pastry & Chocolate Consultant
  1. Tart Dough
  2. Flexible Chocolate Ganache
  3. Crème Anglaise (for mousse)
  4. Banana & Gold Chocolate Mousse
  5. Banana Gelée
  6. Banana Tuile
  7. Chocolate Tuile
  8. Gold Chocolate & Banana Ice Cream
  9. Assembly

Tart Dough

ingredients preparation
  • 100g
    Butter, Softened
  • 85g
    powdered sugar
  • 80g
    egg yolks
  • 220g
    cake flour
  • 20g
    Cacao Barry Plein Arome Cocoa Powder
  1. Place the soft butter and powdered sugar in a tabletop mixer with a paddle attachment and mix on low speed. It is important to select low speed so that we do not incorporate too much air in the preparation. If needed, you can soften the butter in the microwave using the defrost setting, so as not to melt the it.
  2. While continuing to mix, add the egg yolks, which should be at room temperature, little by little in the tabletop mixer.
  3. Scrape the bowl using a spatula and mix again, until the egg yolks are well incorporated.
  4. Mix the cocoa powder with the flour and then slowly add it into the mixer. Mix well until everything is fully incorporated.
  5. Roll out the dough in between two guitar sheets to a 2 mm (0.08”) thickness.
  6. Place on a cooking tray upside down and place in the freezer until completely frozen.
  7. Once frozen, remove from the freezer and leave it on the upside down cooking tray. The reason we do that is to prevent the dough from warming up to quickly.
  8. Remove the plastic sheet from both sides of the dough.
  9. Cut the dough into 20 cm x 2 cm (7.9”x0.8”) strips.
  10. Using a ring cutter, cut both ends of the strips to create a C shape.
  11. On a metal tray lined with a perforated silicone mat, place the strips of dough on the inside of a perforated tart ring.
  12. Press the dough firmly onto the sides of the tart ring.
  13. Bake the dough strips at 150°C (302°F) for 12 minutes.
  14. Once baked, remove the tart rings and place the cookies in pairs, leaving about 1 cm (0.4”) of space between each cookie.
  15. Reserve at room temperature until needed.

Flexible Chocolate Ganache

ingredients preparation
  • 300g
    Heavy cream 35% fat
  • 1/2beans(s)
    Tonka beans
  • 34g
    liquid sorbitol
  • 2g
    agar-agar
  • 11g
    Gelatin mass (1:5 gelatin powder 200 bloom + water)
  • butter
  • 120g
    Callebaut Dark NV 811 Dark Chocolate
  1. Place the cream in a saucepan.
  2. Grate a tonka bean into the saucepan with the cream.
  3. Whisk in the sorbitol and then the agar-agar.
  4. Bring this mixture to the boil.
  5. Once boiling, remove from the heat, add the gelatin mass and whisk until the gelatin mass is melted.
  6. Strain this mixture over the chocolate.
  7. Blend well using an immersion blender. Keep the immersion blender at the bottom of the mixture so as not to incorporate air.
  8. Butter the outside of the frame and attach plastic film to it. Make sure it is very tightly attached to the frame.
  9. Scale 200g (7.05 oz) of chocolate ganache into the frame. Place it on a metal tray and then in the refrigerator. Let it set for 20 minutes.
  10. Once the ganache is set, unmold it.
  11. Using a heat gun, warm up a knife and cut long strips of 5mm (0.2”) thickness.
  12. Reserve the strips in the refrigerator until the final assembly.

Crème Anglaise (for mousse)

ingredients preparation
  • 120g
    Whole milk
  • 110g
    Banana purée
  • 60g
    egg yolks
  1. Pour the milk, banana purée and egg yolks into a saucepan.
  2. Warm over medium heat, whisking constantly until the
  3. mixture reaches 82°C (180°F).
  4. Remove from the heat and scale 75g (2.6 oz) of creme anglaise into a mixing bowl.
  5. Reserve for the mousse, which is the next component.

Banana & Gold Chocolate Mousse

ingredients preparation
  • 210g
    Heavy cream, lightly whipped
  • 40g
    Banana purée
  • 50g
    Gelatin mass (1:5 gelatin powder 200 bloom + water)
  • 100g
    Callebaut® Gold Belgian couverture 30.4%
  1. Whip up the cream in a tabletop mixer with a whisk attachment until it holds soft peaks. Set the whipped cream aside at room temperature.
  2. Gently warm up the banana purée in a saucepan.
  3. Add the gelatin mass and whisk until it is melted and the temperature is about 50°C (122°F).
  4. Pour over the melted Gold chocolate, which should be at a temperature of about 35°C (95°F).
  5. Add the creme anglaise and mix well. Make sure the temperature is about 32°C (90°F). If not, let it cool down to 32°C (90°F).
  6. Fold the whipped cream delicately into the chocolate mixture until well incorporated.
  7. Pour into the silicone mold and spread it out evenly to the top of the mold using an offset spatula.
  8. Place into the freezer for at least 1 hour, until completely frozen.
  9. Once frozen, place a plastic sheet on a metal tray. Unmold the mousse onto the plastic sheet.
  10. Cover with another plastic sheet and place in the refrigerator until defrosted.
  11. Once thawed, remove the top guitar sheet.
  12. Warm up a knife using a heat gun and cut 16 cm x 2cm (6.3”x0.8”) strips. Make sure to clean the knife with a paper towel between each cut.
  13. Place the strips on a metal tray lined with a guitar sheet.
  14. Warm up the ring cutter with a heat gun before cutting the mousse.
  15. Using a 3.5 cm (1.4”) ring cutter, cut both ends of the strips to create a C shape and make sure to clean the ring cutter after each cut.
  16. Keep the mousse in the refrigerator until needed for assembly.

Banana Gelée

ingredients preparation
  • 300g
    Banana purée
  • 100g
    passion fruit puree
  • 0.7g
    agar-agar
  • 4g
    pectin NH
  • 5g
    sugar
  1. Warm up the banana and passion fruit purées in a saucepan to 40°C (104°F) while whisking.
  2. Mix the pectin, agar-agar and sugar together in a bowl using a spoon.
  3. Once the purées are at 40°C (104°F), add the pectin mixture and whisk well.
  4. Bring to the boil.
  5. Once boiling, remove from the heat and pour into a bowl.
  6. Cover with plastic film and place in the refrigerator until completely cold, usually about 1 hour and a half.
  7. Once cold, mix well using an immersion blender.
  8. Reserve for assembly.

Banana Tuile

ingredients preparation
  • 60g
    Butter, Softened
  • 90g
    sugar
  • 300g
    Banana purée
  • 45g
    All purpose flour
  1. Place the butter, sugar and banana purée in the thermomix® or a food processor. Mix well until it reaches 37°C (99°F).
  2. Add the flour and mix again.
  3. Pour the preparation into a bowl and then spread it out evenly into a stencil on top of a silpat using an offset spatula.
  4. Remove the stencil and bake on a metal tray at 160°C (320°F) for about 6 minutes, or until golden brown.
  5. Once baked, immediately place the banana tuiles into a buche mold, using an offset spatula, in order to shape them.
  6. Allow to cool and then keep at room temperature in an airtight container until final assembly.

Chocolate Tuile

ingredients preparation
  • 180g
    Fondant Sugar
  • 110g
    glucose syrup DE 38
  • 90g
    70-30-38NV
  1. Heat up the fondant sugar and glucose syrup to 150°C (302°F).
  2. Once at 150°C (302°F), add the melted chocolate and mix well.
  3. Immediately pour out onto a silpat, cover with a second silpat and roll out thinly to help it cool down quickly.
  4. Leave it to cool down completely at room temperature.
  5. Once cooled, roughly break it using a rolling pin and then place the broken pieces in the thermomix®or food processor. Mix well.
  6. Sift the resulting powder over a silpat in a thin, uniform layer.
  7. Place on a metal tray and bake at 200°C (392°F) just until melted.
  8. Once melted and while still warm, remove from the silpat in small pieces and create some organic shapes by hand to give some movement.
  9. Allow to cool and then keep at room temperature in an airtight container until final assembly.

Gold Chocolate & Banana Ice Cream

ingredients preparation
  • 30g
    sugar
  • 3g
    stabilizer
  • 750g
    Whole milk
  • 40g
    milk powder
  • 500g
    Banana purée
  • 400g
    CHK-R30GOLD
  • 40g
    dextrose
  • 65g
    glucose powder
  1. Combine the milk, milk powder, banana purée, dextrose and glucose into a saucepan and mix using an immersion blender.
  2. Heat up to 40°C (302°F).
  3. Combine the sugar with the stabilizer and add to the warmed mixture.
  4. Bring the preparation to the boil while whisking.
  5. Once boiling, pour the mixture over the Gold chocolate.
  6. Mix well using an immersion blender.
  7. Pour the preparation into the ice cream machine.
  8. Process the ice cream in the machine and when it is ready, deposit into a container and keep it in the freezer until the final assembly.

Assembly

  1. On a tray lined with plastic, place one strip of flexible ganache between two of the baked cookies.
  2. Place one strip of banana mousse on the inside of the cookie.
  3. Place a spoonful of banana gel and spread it across a plate using an offset spatula.
  4. Transfer the assembled components onto the plate on top of the banana gel.
  5. Place two quenelles of gold chocolate and banana ice cream on top of the plated components.
  6. Garnish the dessert with the chocolate and banana tuiles.

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