Ingredients
1 bar Chocolate bar
30 grams Unsalted butter
1 Banana
1 Egg
1 tbsp Sugar
1/2 tbsp Rum
40 grams Cake flour
1/2 tsp Baking powder
1 tbsp Cocoa powder
20 grams Walnuts (For decoration)
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Natural cocoa for American-style baking — brownies, chocolate cake
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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Combine and sift the ingredients marked . Cut the chocolate, butter, and banana into pieces, put them in a heatproof container and microwave for 1:30 minutes, until the butter and chocolate has melted. Mix the melted mixture well with a whisk. When it becomes smooth, add the beaten egg a little at a time and mix. Add the sugar and rum and mix some more. Add the sifted ingredients and fold in using a rubber spatula. Pour it into the mould and lightly tap it a few times to get rid of any air bubbles. Put the walnuts on the surface of the mixture and bake for 30 minutes in an oven preheated to 170C. When a bamboo skewer poked through the middle comes out clean, it's done.