Oct 19, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Popping Nuts About Bananas

Anna Polyviou's Popping Nuts About Bananas

This recipe features a salted banana ganache by Anna Polyviou of Shangri-la in Sydney, Austrailia.

“We use the Tiger Sphere mold pattern created by Kirsten Tibballs at Melbourne’s Savour Chocolate & Patisserie School. So I’ve put my filling twist to it and call it PoPpiNg NuTs AbOuT BaNanaS!”

Caramel Popcorn

  • 3.5 oz/100 g superfine granulated sugar
  • 1 oz/30 g water
  • 1.7 oz/50 g popcorn
  • Grapeseed oil, as needed

1. Place the sugar and water in a saucepan and bring to a golden caramel color. Remove from the heat; add the popcorn, stirring until coated evenly.

2. Spread onto a silpat mat and allow to cool.

Nutty Popcorn Crunch:

  • 3.5 oz/100 g dark chocolate
  • 1.7 oz/50 g milk chocolate
  • 3.5 oz/100 g Caramel Popcorn, roughly chopped (recipe above)
  • 1.7 oz/50 g roasted almonds, roughly chopped

Melt both chocolates together to 35°C, fold in the chopped almonds and popcorn until evenly coated.

Coconut and Malibu Caramel:

  • 17.6 oz/500 g superfine granulated sugar
  • 3.4 liq oz/100 ml Malibu
  • 6 liq oz/175 ml coconut cream, warm

Make a dry caramel that is a golden blond color. Add the Malibu and coconut cream; once combined remove from heat.

Salted Banana Ganache:

  • 5 oz/140 g superfine granulated sugar
  • 2.4 oz/70 g glucose
  • 17.6 oz/500 g banana puree, warm
  • 19.4 oz/550 g 40% milk chocolate
  • 17 oz/480 g 72% dark chocolate
  • 0.7 oz/20 g sea salt

1. Make a dry caramel with the sugar and glucose. Once the caramel has become a golden color, add the warm puree; once combined, remove from heat.

2. Pour over both chocolates and blend together until emulsified. Allow the ganache to cool before using.

Assembly:

The layers of the chocolate:

1. Nutty popcorn crunch

2. Coconut Malibu caramel

3. Salted banana ganache


Click here to read more about this and related recipes in the article "Material Handling: Water Ganache."

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