Passion Banana Caramel Bars

Posted by: Thuyvi Trinh

*This recipe has not been tested or edited by the AUI test kitchen.

Active Time

0 Hour
45 Minutes

Total Time

12 Hour
45 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

17.3 oz Banana Caramel 490 g Banana Caramel

24.7 oz Passion Jelly 700 g Passion Jelly

3.5 oz YELLOW NATURAL COCOA BUTTER, 7.1 OZ 100 g YELLOW NATURAL COCOA BUTTER, 7.1 OZ (586149) (586149) Qty: 1

3.5 oz ORANGE NATURAL COCOA BUTTER, 7.1 OZ 100 g ORANGE NATURAL COCOA BUTTER, 7.1 OZ (586148) (586148) Qty: 1

35.3 oz Couverture Milk Rondo,Maracaibo Creole Swiss Cream,49%, GC, 6Kg 1000 g Couverture Milk Rondo,Maracaibo Creole Swiss Cream,49%, GC, 6Kg (750025) (750025) Qty: 1

Directions

Buff the Chocolate World Bueno Mold Bar (8618921890) using cotton balls. Melt and temper the Yellow Natural Cocoa Butter Color then spray the buffed mold. Allow to crystallize. Repeat with the Orange Natural Cocoa Butter Color. Once the cocoa butter colors are set, cast the molds with the tempered Maracaibo 49% Couverture. Allow to crystallize.
Pipe 10 grams of the Passion Jelly into each cavity. Allow to set.
Pipe the Banana Caramel over the Passion Jelly, about 7 grams in each cavity, then scrape off the excess to create a smooth surface low enough to then finally cap off with the tempered Maracaibo 49% Couverture. Allow to crystallize completely before removing from the mold.

1Banana Caramel

Ingredients

1.8 fl.oz Banana, ripe 2 fl.oz Banana, ripe

7.1 oz Granulated sugar 201 g Granulated sugar

3.7 oz Water 106 g Water

0.1 oz Vanilla Bean Marinade 4 g Vanilla Bean Marinade (690010) (690010) Qty: 1

0.0 oz Salt 1 g Salt

Directions

Puree the bananas in a blender. Boil the water and sugar together in a medium sauce pan until desired caramel is created. Carefully add in the banana puree and stir to incorporate. Add the vanilla and the salt. Cool before using.

2Passion Jelly

Ingredients

10.6 oz FROZEN PUREE, PASSION FRUIT, 1 KG 300 g FROZEN PUREE, PASSION FRUIT, 1 KG (655032) (655032) Qty: 1

1.6 oz Granulated sugar 45 g Granulated sugar

0.3 oz Yellow Pectin, Slow Set, 500g 8 g Yellow Pectin, Slow Set, 500g (672152) (672152) Qty: 1

10.6 oz Granulated sugar 300 g Granulated sugar

2.1 oz Glucose Syrup 60 g Glucose Syrup (505092) (505092) Qty: 1

0.2 oz Citric Acid, 1kg 5 g Citric Acid, 1kg (672171) (672171) Qty: 1

Directions

Bring the puree to a boil and add the first amount of sugar and pectin. Cook for one minute then add the second quantity of sugar together with the glucose. Continue cooking until the temperature reaches 222F/106C. Remove from heat and whisk in the citric acid. Allow to cool before using.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Fruits (citrus, tropical, berries, etc.)
Caramel
Vanilla

Texture Profile

Smooth
Liquid

Temperature Profile

Room Temperature