You are using an outdated browser. Please upgrade your browser to improve your experience and security.
makes 125 hollow balls
Recipe Step by Step
Praliné Banana Ganache
400g banana pulp
500g PRALINE NOISETTE 50% CARAMELISE
180g BEURRE DE CACAO
Assembly and finishing
Fill the hollow balls with the Praliné Banana Ganache, making sure to keep the temperature of the ganache below 30°C (86°F).
Leave to set for 24 hours at 17°C (63°F) and 60% humidity.
Use a heat gun to slightly melt the edges of the hollow balls and seal with some tempered milk chocolate couverture.
Once set, place the truffles in a bowl and coat lightly with tempered milk chocolate couverture.
Immediately roll in the grated coconut and then leave to set.