Banana Ganache Chocolates*

There are only a few things that I'd be willing to get dirty doing. Chocolate tops the list.



A storm is set to hit the country, said the news last night. And although I've never been a fan of rain since Ondoy, baking-wise, there is one thing it can bring that allows for some products to be made with more ease: cool weather. There's puff pastry and of course, there's chocolate.



After just having bought my new chocolate molds and seeing the last piece of banana on the dining table, I knew I wanted to make Banana Ganache Chocolates from Le Courdon Bleu's Chocolate Bible - dark chocolates with a smooth banana ganache center.


The banana ganache is done by first cooking honey, a small amount of butter, and mashed bananas into a smooth puree. It is then added to a dark and milk chocolate ganache.



Dark chocolate is then melted (tempered is better, but I'm still working on doing that properly) and used to line the chocolate molds. When set, the banana ganache is piped into it. When set again, the ganache-filled cavities are sealed with another layer of dark chocolate.

Of course, expect to get chocolate everywhere.;)


After some time in the chiller, the chocolates are ready to be turned over.

These are really, REALLY worth all the mess.:)