Waiting for the next course of October 14th at our school with the King of Chocolate , here is a recipe very special.
Molded praline
Ingredients:
Tonka Bean 50
Cocoa beans in grain in 1000
Coarse sea salt 4000
100 Egg
bananas 500
Cut the Tonka beans into small pieces and mix with the cocoa beans, salt and egg white. Put the bananas with the peel all 'inside of this mixture and bake in oven at 220 ° C for about 16 minutes. Breaking the salt, remove the banana peel and salt and blend them. Arrange with tonka bean and ground cocoa beans previously.
Gelatin sheets 2
Nucillo eCurti 200
Put the gelatine in cold water. When softened, dissolve the gelatin in Nucillo. Pour into a container and put in the fridge. When it has hardened cut into small trochetti.
cream 380
Chocolate Kumabo 80% 210
glucose 40
Invert sugar 20
Mycryo 20
Bring the cream to a boil, add the remaining ingredients until you get a homogeneous mass.
Maldon salt
Line the mold with a thin layer of tempered dark chocolate.
Fill the mold lined for third with the ganache. Put the banana with the help of a pastry bag. Put the jelly Nucillo. Close with the ganache and let it dry, close the mold with dark chocolate. Remove from the mold and decorate with a bow of Maldon salt.