Pecan and Banana Truffle
with dark chocolate 70%

EXPIRY TIME: 5-6 weeks as long as the storage temperature is 16-18C.
Pecan and Banana Truffle with 70% Ocoa dark chocolate
Total weight: 388 gr

Ingredients list
100 gr banana puree
8 gr full fat coconut milk (min 20% fat)
130 gr 70% Cocoa dark chocolate
20 gr cocoa butter
50 gr coconut oil
26 gr powdered glucose
44 gr grape sugar
3 gr cinnamon
4 gr vegan almond protein

Method

First weight all the ingredients.
Then take bananas cut into small pieces and use a blender to make puree out of bananas. Transfer banana puree into a bowl and add two types of sugars to it, full fat coconut milk and cinnamon. Stir and put into a microwave and warm to 40 - 43 C.
Stir one more time to be sure the sugars are dissolved. Add vegan almond protein and stir to dissolve again. Put aside.
In another bowl put chocolate and cocoa butter. Melt in a microwave to 45 C. Add melted coconut oil to melted chocolate. Stir well.
Then combine melted chocolate mixture with banana and sugar mixture. Remind you that the temperature of liquids when combining together with chocolate (in our case bananas and sugar mixture) should be around 40-43 C. If it's cooler, then warm it a bit. The bowl with melted fats should have the temperature of 45C. Use a hand stand blender to mix them together. Do it for at least 1 minute.
Then transfer ganache to a clean bowl, cover it with cling film in touch, put into a wine cooler or cold place where the temperature wouldn't be higher then 16C and leave to set for 12 hours at least.
Then roll ganache into truffles. I recommend not to make one truffle too big. 10 gr is more than enough for one truffle. When truffles are rolled, put back into a wine cooler for 3-4 hours more.
Then enrobe with 70% Ocoa dark chocolate and roll into nuts for crunch and flavour.




Notes on Ingredients
Sorbitol
It is sugar alcohol called polyols. This water-soluble compound is found naturally in some fruits, including apples, apricots, dates, berries, peaches, plums, and figs. It is used to preserve moisture, add sweetness, and provide texture to products, as well as potentially support digestive and oral health.Sorbitol contains approximately two-thirds of the calories of table sugar and provides about 60% of the sweetness.
Grape sugar or dextrose
It plays an important role in cellular energy production. Dextrose is actually the primary source of energy for most living organisms. This sugar can be found in fruits, honey and fruit juices. Dextrose is the most important sugar in the metabolism, it is quickly absorbed into the cells of the intestine.
Inverted sugar/ Maple syrop
Inverted sugar is used in small quantities and can be substituted with maple syrup. It is used to increase flavour. It makes product more resistant to microbial spoilage compared to those made with other sweeteners. Also it prevents sugar crystallisation and ofter smoother product texture.
Coconut oil
Choose odourless coconut oil as it won't interfere with the ganache flavour. Butter helps to soften the ganache texture.