Professional

Komana

Made with Komuntu 80% - the 100 Year Anniversary chocolate

An original recipe by Arthur Gavelle

5 steps

RECIPE MAKES 120 PIECES

Recipe Step by Step

PLANT-BASED BANANA CARAMEL

10 g 100% passion fruit purée
85 g Banana purée
1 g Fine salt
30 g Pure raw almond paste
60 g Cocoa butter
45 g Water
145 g Sugar
15 g Glucose DE 35/40

391 g Total weight

Bring the fruit purées, salt, pure almond paste and cocoa butter to a simmer.
Use the sugar, glucose and water to make a caramel.
Cook the caramel at 365°F (185°C).
Use the first mixture to deglaze the caramel.
Cook at 220°F (104°C), mix and pour into a container.

HAZELNUT COCOA NIB FRAMED PRALINÉ

205 g 66% hazelnut fruity praliné
125 g KOMUNTU 80%
35 g Cocoa nibs
35 g Crispy wheat flake cereal
1 g Fleur de sel

401 g Total weight

Mix the praliné with the melted couverture.
Add the cocoa nibs, crispy wheat flake cereal and fleur de sel.
Heat to 115°F (45°C). Leave to set at 75/80°F (25/26°C) before framing.

80% KOMUNTU SOFT GANACHE

145 g Heavy cream 36%
65 g Glucose DE 60
20 g Syrup at 30°B
140 g KOMUNTU 80%
30 g Clarified butter

400 g Total weight

Heat the cream with the glucose and the syrup at 30°B.
Combine the hot mixture with the partially melted chocolate.
Using a spatula, make an elastic, shiny emulsion. Mix with an immersion blender.
At 100°F (37°C), add the liquid butter and mix again.

KOMUNTU 80% SPRAY MIX

150 g Cocoa butter
350 g KOMUNTU 80%

500 g Total weight

Melt all the ingredients together then spray at a temperature of 86/88°F (30/31°C).

COCOA NIB NOUGATINE

10 g Mineral water
125 g European-style butter
50 g Glucose DE35/40
150 g Sugar
3 g Pectine NH
175 g Cocoa nibs

513 g Total weight

Heat the water, butter and glucose in a saucepan.
At 105°F (40°C), add the sugar and pectin.
Cook on a low heat, without stirring too much until the mixture starts to thicken.
Leave to simmer for a few seconds.
Add the cocoa nibs. Spread it onto a tray lined with a silicone mat.
Bake in the oven at 355/375°F (180/190°C) for approx. 12-15 minutes.
Leave to cool.

Assembly and finishing

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Make the banana caramel, leave to cool in the tray.
Make and frame the hazelnut-cocoa praliné between 1cm rules. Leave to set at 60°F (16°C) and a 60% relative humidity level. Cut into 1×1cm cubes. Blend some cocoa nibs.
Sprinkle some cocoa nibs into the bottom of the molds (Silikomart Quadro 01: 25×25×15mm). Spray the pre-crystallized Komuntu spray mix into tempered molds with a spray gun. Trim away any excess and leave to set. Mold some tempered Komuntu couverture into the bonbons. Trim any excess. Use a piping bag to pipe in approximately 2g of banana caramel. Make the soft Komuntu ganache.
At 85°F (30°C), pipe 2g of ganache onto the banana caramel. Then insert a praliné cube.
Pipe ganache to cover the praliné, taking care to leave about 1mm. Leave to set. Seal with some tempered Komuntu couverture and cover with a transfer sheet. Leave to set. Make and cook the cocoa nib nougatine.
Leave to cool then break into shards and stick them on with a little tempered Komuntu couverture in a cone.