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BANANA GANACHE

600 gr Banana puree

400 gr Cream

40 gr Trimoline (inverted sugar)

600 gr Milk Choc

460 gr Dark Choc

60 gr Butter

Method:

Boil the cream with the trimoline , add the banana puree , let it cool 3 mn then pour over the milk and dark chocolate , smooth the mix then add the butter when the temperature is around 40 degres . ,Then  pipped into pre coated chocolate moulds.