Banana Caramel Chocolate Bars
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 0mins
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- Serves
- 8
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- Calories
- 706
Dark chocolate filled with banana ganache and caramel, what could be better! Try making for gifts or parties and, if you’re only making them for adults, you could add some rum to the banana ganache. We've decorated with white chocolate dots and dried banana chips, but feel free to experiment with other things like flicking the chocolate or using caramel chunks in place of banana chips. We’ve used a bar mould measuring 6cm x 13cm and about 7mm deep.
recipe updated 20 Nov. 2023
Ingredients
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- White chocolate
- 50 g
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- Milk chocolate
- 200 g
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- Dark chocolate
- 540 g
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- Dried banana
- 25 g
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- Thickened cream
- 200 g
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- Banana flavouring
- 1 teaspoon
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- Caramel
- 100 g
Tools
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Cooking Chef XL
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Piping bag
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Silicone bar molds
Step preview
- Add the melted chocolate into a piping bag
- Pipe small dots of chocolate into the silicone moulds
- Fit the Creaming Beater
- Add cream into the appliance bowl, fit the splashguard
- Heat - 5 minutes, 50ºC, speed Stir 1
- Add the next ingredients
- Heat and then scrape the bowl - 3 minutes, 50ºC, speed Stir 1
- Heat - 1 minute 30 seconds, 50ºC, speed Stir 1
- Transfer the mixture into a piping bag and let cool
- Clean the appliance bowl and fit the Creaming Beater
- Add 360 g of chocolate into the appliance bowl, fit the splashguard
- Heat - 10 minutes, 55ºC, speed Stir 3
- Then add 180 g of chocolate
- Mix – 3 minutes, speed Stir 2
- Heat - 2 minutes, 30ºC, speed Stir 2
- Coat the moulds with a layer of chocolate
- Chill in the fridge until set
- Pipe dollops of the banana ganache into the moulds
- Add caramel into a clean piping bag and pipe dollops of caramel into the moulds
- Cover with another layer of chocolate
- Shake the mould to level the chocolate
- Sprinkle with banana chips
- Chill in the fridge until solidified – 30 minutes
- Serve