Materials
Layers
- 200 g cereal biscuits
- 100 g butter
- 70 g Affresco Couverture 55 chocolate
- 245 g milk cream
- 105 g Affresco Couverture 55 chocolate
- 2 ripe bananas
Decoration
- 200ml cream
- 250ml cream
- Affresco Waffle Caramel
Preparation
Prepare the Biscuit Base:
Melt the butter. Crumble the granola and add the Affresco Couverture 55 chocolate chips. Mix with the butter and press into an 18 cm cake tin. Chill in the fridge.
Prepare the Chocolate Layer:
Put the milk cream in a saucepan. Heat until it starts to boil and cook for 5 minutes (reach 112°C). Add the Affresco Couverture 55 chocolate and mix well. Pour over the biscuit base and chill in the fridge. Cut two ripe bananas into 1 cm thick slices and place on the chocolate caramel layer.
Prepare the Chocolate Ganache:
Heat the cream and pour it over the Affresco Couverture 55 chocolate. Mix well to obtain a smooth ganache.
Prepare the Chocolate Cream:
Whip the other cream and add it to the chocolate ganache. Mix. Using a star tip, create shapes from the chocolate cream on top of the banana layer.
Decoration:
Finish the decoration with Affresco Waffery Caramel . Leave in the fridge.
Enjoy your meal!