Prepare Hazelnut Praline: Combine Hazelnuts and Granulated Sugar in a saucepan over medium heat. Cook, stirring constantly, until sugar melts and caramelizes. Pour onto parchment paper and let cool completely. Roughly chop the praline.
Line a baking sheet with parchment paper.
Peel Bananas and slice into 3/4 inch thick rounds.
Place Banana slices on the prepared baking sheet.
Temper Valrhona Chocolate: Melt 2/3 of the chocolate using a double boiler or microwave, stirring until smooth. Remove from heat and add the remaining 1/3 of the chocolate, stirring until melted and smooth. This process tempers the chocolate for a glossy finish.
Dip each Banana slice into the tempered Chocolate, coating completely.
Place the chocolate-covered Banana slices back onto the parchment-lined baking sheet.
Immediately sprinkle with chopped Hazelnut Praline and Fleur de Sel.
Freeze for at least 30 minutes, or until solid.
Store in an airtight container in the freezer.
Ingredients
16
2200 gBananas-firm ripe
6 oz170 gValrhona Guanaja 70% Chocolate
1/2 cup60 gHazelnuts-toasted
1/4 cup50 gGranulated Sugar
1/4 tsp1.25 mLFleur de Sel
Equipment
Baking Sheet
Parchment Paper
Saucepan
Double Boiler or Microwave-Safe Bowl
Fork or Dipping Tools
Instructions
Prepare Hazelnut Praline: Combine Hazelnuts and Granulated Sugar in a saucepan over medium heat. Cook, stirring constantly, until sugar melts and caramelizes. Pour onto parchment paper and let cool completely. Roughly chop the praline.
Line a baking sheet with parchment paper.
Peel Bananas and slice into 3/4 inch thick rounds.
Place Banana slices on the prepared baking sheet.
Temper Valrhona Chocolate: Melt 2/3 of the chocolate using a double boiler or microwave, stirring until smooth. Remove from heat and add the remaining 1/3 of the chocolate, stirring until melted and smooth. This process tempers the chocolate for a glossy finish.
Dip each Banana slice into the tempered Chocolate, coating completely.
Place the chocolate-covered Banana slices back onto the parchment-lined baking sheet.
Immediately sprinkle with chopped Hazelnut Praline and Fleur de Sel.
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