Sol

• Banana nutmeg ganache

  Cream 450 g
  Banana puree 200 g
  Banana liquer 10 g
  Nutmeg 1,5 g
  Invert sugar 90 g
  Dark couverture St’ Domingue 68% 500 g
  Milk couveture Elysee 36% 200 g
  Butter 150 g

  Preheat the cream, banana puree, banana liquer, and the Nutmeg to a cook and let it infuse for 1 hour.
  Heat the cream again then add the invert sugar.
  Make a ganache from chocolates and the cream.
  Add the butter on room temperature and smoothen it with the mixer.

• Crispy Cashew

  Milk couverture Elysee 36% 30 g
  Cacao butter 25 g
  Cashew pate 130 g
  Cashew chunks 140 g
  Cronflakes 140 g
  Praline Heritage 270 g
  Fleur de sel 0,5 g
  Black pepper 0,5 g

  Mix all the ingredients add 40’C