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BANANA RUM BON BON

Sweet fresh cream flavor and citrus notes of 31% Crème Francais complement the tropical aromas of banana and rum. 55% La Nuit Noir lends a deep chocolate, fudge note adding complexity to this bon bon.

Difficulty:
Working Time: 45 minutes
This recipe contains: Dairy

Ingredients

BANANA GANACHE:

69 g cream

63 g milk

1 vanilla bean

18 g glucose

69 g fresh ripe banana

fresh nutmeg (to taste)

Salt (to taste)

4 g lemon juice

3 g dark rum

274g 31% Crème Francais White Chocolate 

RUM GANACHE:
195 g Cream

16 g muscovado

231 g 55% La Nuit Noire Dark Chocolate 

33 g butter

25 g dark rum

ENROBE:

61% Lever du Soleil

Sea Salt

Directions

BANANA GANACHE:
Combine cream, milk, glucose, nutmeg, salt, banana, and scraped vanilla bean and bring to a boil. Pour over white chocolate.  Allow to stand for 5 minutes. Emulsify.  At 35˚ C/95˚ F add soft butter, lemon juice, rum, and emulsify. At 30˚ C/86˚ F pipe into 31% Crème Francaise shells until 60% full and allow to crystallize before adding rum layer.

RUM GANACHE:
Combine cream and muscovado and bring to a boil. Pour over chocolate and allow to stand for 5 minutes. Emulsify. At 35˚ C/95˚ F add soft butter, rum, and emulsify.At 30˚ C/95˚ F pipe over banana ganache, leaving approximately 1/16” for final capping.

ENROBE:
Enrobe in 61% Cacao Lever du Soleil and sprinkle with sea salt.