The Arabian Serenity

Created by

Dilip KumaraChef

level 1

Arabian lemon scented caramel banana and crunchy Hazelnut praline bonbon
"With this Bonbon, I tried to bring the tangy flavor of Arabian lemon combined with banana and to uplift the contrast with crunchy hazelnut praline"

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Recipe components

Banana Ganache

Preparation Boil	Ingredients 59g Banana purée 30g soya milk 18g lemon puree
Preparation Add	Ingredients 53g Pureté Dark Couverture - Extra-Bitter Guayaquil 64% - block - 2.5kg bag 22g Pureté Milk couverture - Alunga™ - pistols - 20kg bag
Preparation Then	Ingredients 7g butter
Boil puree and milk together. Add CACAO BARRY EXTRA BITTER GUAYAQUIL 64% and ALUNGA 41% chocolate to the above mixture and blend it well. Finally add butter and mix it well. Keep it at room temperature in the container.

Hazelnut crunch

Preparation Roast	Ingredients 40g hazelnut nibs
Preparation Caramel	Ingredients 7g demerara sugar 7g isomalt 2g kinako
Preparation Add	Ingredients 70g Pureté Milk couverture - Alunga™ - pistols - 20kg bag 30g hazelnut paste
Roast the hazelnut nibs. Make the dry caramel with isomalt and demerara sugar and kinako. Once golden color come add hazelnut nibs. Final add ALUNGA 41% and hazelnut paste mix it well. Keep it at room temperature in the container.

Lemon banana caramel

Preparation Caramel	Ingredients 12g isomalt 6g demerara sugar
Preparation Add	Ingredients 30g lemon juice 60g banana(s)
Preparation Then	Ingredients 12g Héritage White Chocolate - Zéphyr™ 34% - pistols - 1kg bag
Make the dry caramel with isomalt and demerara sugar. Once golden color come add lemon juice and banana puree. Final add ZEPHYR 34% chocolate and blend it well. Keep it at room temperature in the container.