Banana, Speculoos & Popping Candy Chocolate

Method

Our latest recipe brings snap, crackle and pop!

A smooth, snappable milk chocolate shell, filled with silky Speculoos and banana ganache, and crackly popping candy. It's a party for your senses!

How to Make Banana, Speculoos & Popping Candy Chocolates:

Ingredients

For the shells

• 500g Callebaut 823 (SCC521)

• Black Cocoa Butter (SCR448)

For the ganache

• 4g Banana Fruit Paste (SGF1800)
• 200g KerryMaid Whipping Cream (SCM280)
• 15g Popping Candy (SCM554)
• 50g Speculoos Flavour Paste (SGF1820)
• 250g Callebaut 823 (SCC510)

Alternatively, 450g Callebaut Crema 811 can be used in place of cream and chocolate!

Method

Step 1 - shells

1.  Ensure that the moulds are clean and dry, so as to not compromise your chocolates
2. Using a toothbrush or small paintbrush, splatter the moulds using black cocoa butter
3. Once the black cocoa butter is set, begin spraying the yellow cocoa butter into the moulds and leave to set
4. Temper the chocolate, and pipe it into the moulds
5. Empty and scrape the moulds, ensuring you save the excess chocolate - this will be used for capping, later on
6. Leave the shells inside the moulds to set

Step 2 - ganache

1. Bring the whipping cream to a boil
2. Once boiled, pour over the chocolate, Speculoos and banana paste, and blend until smooth, then set aside to cool
3. Once cooled, stir in the popping candy
4. Transfer into a piping bag, ready for filling

If using Crema, gently warm before following steps 2-4 above.

Combine

1. Once the shells have set, pipe them with the ganache, leaving around a 2mm gap for capping
2. Using the leftover chocolate, cap the chocolates and leave to set
3. Once set, they're ready to turn out!

Enjoyed this recipe? Make it vegan friendly by using your preferred dark chocolate couverture, Crema 811, and swapping the flavouring pastes for banana purée and ginger, cinnamon and cardamom Spice Drops.