KIDAVOA BONBONS WITH PAN ROASTED BANANAS

INSTRUCTIONS

• Choose a sturdy polycarbonate mold with 25-40 cavities.
• Make sure mold is free of dust and smudges, polish cavities using a cotton pad.
• Using a fine paintbrush, to create a colorful decoration inside each cavity.
• Allow cocoa butter color(s) to set before lining mold with Kidavoa chocolate.
• Temper Kidavoa to fill and invert cavities.
• Allow chocolate to set, and then make the banana compote.   

Pan-Roasted Banana Compote

• In a medium-size skillet, place the butter, and brown sugar in a pan over medium heat.
• When butter and sugar have dissolved, add the diced bananas to the pan along with the orange zest.
• Simmer bananas to reduce moisture by 20%, and then add rum and agave syrup.
• Allow to simmer and thicken. Remove from heat and pass bananas through a fine-mesh sieve into a bowl to cool.
•  Once the compote has cooled, pipe halfway into chocolate cavities, tapping mold if required to create an even layer. 

Kidavoa Ganache

• Melt Kidavoa 50% in a microwave or over a double boiler (water at a simmer, not boiling) to 115°F (45-48°C). 
• In a saucepan, heat cream and invert sugar to 115°F (45-48°C).
• Pour the chocolate cream into a 1 – quart clear vessel. Blend the ingredients using an immersion blender.
• Blend until ganache is smooth and shiny, set aside and allow to cool to 80-85°F (26-29°C) before filling molds.
• Once the ganache has reached temperature, pipe into molds below the top of the mold by 1 mm. Allow to set for a few hours or overnight, and then back with tempered Kidavoa chocolate.
• When backing has set, unmold chocolates and enjoy.