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Tempered chocolate chips and banana and malibu toffee

INGREDIENTS

  • -Banana and Malibu toffee.
  • -180grs of sugar.
  • -35g of glucose.
  • -125cc of milk cream.
  • -200g milk chocolate.
  • -30cc of rum.
  • -30cc of Malibu coconut rum.
  • -50grms of ripe banana.
  • -Paint for molds.
  • -100g of cocoa butter.
  • -10grs de colorante liposoluble.
  • .

PROCEDURE:
Banana Malibu Toffee:

1.Make a dry caramel with the sugar and glucose, add the butter, little by little deglaze with the recent cream, till forming a sauce, add the mashed banana and pour over the chocolate. Kind a ganache, add the liquor little by little and place in a sleeve.

2.Portray for chocolate:
Soften the cocoa butter at 60 levels, add the coloring, combine. It’s used from 29 to 32 levels.
ENJOY NOW!.
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