DIRECTION

1. Melt ¾ dark chocolate at bain marie until it reaches 52 °C. Take
   it off the heat right after it
   reaches the temperature. Add the
   rest of the chocolate and blend well until it is melted.
2. Immediately start covering the walls of the molds with the melted chocolate, taking care of
   reaching the bottom and the margin of the walls. Let it cool
   for 30 min.
3. Banana Ganache:
   • Combine the dark chocolate with the cream, and heat until
     the chocolate melts.
   • Bring the honey and butter to
     a boil.
   • Add the Banana Flakes and mix.
     Keep cooking for a few minutes.
   • Add the mixture of chocolate
     to the butter and honey and mix them.
   • Allow the ganache to cool
     down before filling.
4. Put the Banana ganache inside the molds with a teaspoon. Fill ¾ of
   the molds.
5. Cover the molds with the rest of
   the dark chocolate. Be carful to
   cover all the margins and not mix
   the banana ganache with the
   chocolate.
6. Leave for an hour at room
   temperature. Then chill it in the
   fridge until the next day.
7. Carefully take all the truffles out
   of the molds and store them.

INGREDIENTS

Formula

• Dark chocolate 53.92%
• Honey 9.91%
• Butter 1.98%
• Banana flakes 14.87%
• Dark Chocolate 7.90%
• Cream 11.43%