My second chocolatae experience from the last DBs' challenge was Banana Bonbon. As I have mentioned in my last post, one of the candy options for this challenge was Paté de Fruits (fruit paste). One of the ingredients for this candy was liquid pectin, which I couldn't find here so I improvised with agar agar, gelatin, and even with no jellying agents but none of my trials were very successful. I still have a lot to learn in this candy field. One of my experiments was to cook bananas until they formed a thick paste to try to mold them into candies. They sort of worked out fine, but when I rolled them in sugar, it started melting in no time. Actually, only the sugar melted, the candies maintained their shape. After I gave up on the Paté de Fruits (for now) and focused on the chocolate candies, it was time to use the delicious banana paste that did not work for that purpose, but resulted in an excellent filling for my bonbons. This is a one ingredient recipe: bananas, no sugar added. I coated the bonbons with dark chocolate but you can opt for milk chocolate if you want it sweeter, or white chocolate for an even sweeter result. I sprinkled the bonbons with cinnamon sprinkles (more on that in the next post).
To make the banana paste, use very ripe bananas in coarse chunks.
Cook on medium heat, stirring occasionally in the beginning. When it starts to thicken, stir constantly, until you have a thick paste.
You may add some powdered cinnamon at this point.
Spread the paste on a slightly oiled plate and let it cool completely. Unmold and cut into cubes or rectangles. Dip each one in tempered chocolate and before they dry, garnish with cinnamon sprinkles (details in the next post)