Preparation

Crispy base

1. Ingredients:
   90 g almond nougat
   35 g Original Beans Esmeraldas 42%

2. First wrap a metal frame (10x10cm) in baking paper.

3. Set up a water bath and heat to 80°. Meanwhile, chop the chocolate and nougat and place in a bowl.

4. Melt the whole thing and in the meantime crumble the hips.

5. Finally, fold the hip crumbs into the nougat mass and press them into a metal frame and smooth out.

Japanese Crust

1. Ingredients:
   125g egg white
   60g of sugar
   60g ground hazelnuts
   10g of melted butter

2. Preheat the oven to 160°

3. Add the egg white and 30 g sugar to a beating kettle and beat on high speed.

4. When the egg whites have formed, fold in the remaining sugar and finally fold in the hazelnuts and butter.

5. Spread the mixture thinly on a baking mat and bake at 160° for 8 minutes.

Banana ganache

1. Ingredients:
   275g of cream
   ½ vanilla bean
   30gr of sugar
   60g egg yolk
   30g banana chips, finely chopped
   100g Original Beans Piura 75%
   100g Original Beans Esmeraldas 42%

2. First scrape out the vanilla bean. Then bring the cream with vanilla pulp and the finely chopped banana chips to the boil.

3. Meanwhile, chop the chocolate and mix the egg yolks with the sugar in an extra bowl.

4. Then stir the egg yolk mixture in with 2 tablespoons of cream and balance the temperature.

5. Immediately afterwards, heat the hot cream with the egg mixture to 75° and peel off.

6. Finally fold in the chocolates.

Completion of the chocolate banana

1. Ingredients:
   2 bananas
   Crunchy base (recipe see above)
   Japanese crust
   banana ganache

2. Cut the baked Japanese crust exactly to the size of the metal frame and place it on the crispy base that is not yet firm.

3. Press it down lightly and then spread a ladle of ganache on the Japanese crust.

4. Then cut the fresh bananas into thin slices and place them on the ganache.

5. Finally fill the rest of the ganache on top and chill the chocolate banana cake for 12 hours.

6. After the cooling time, cut the chocolate banana out of the frame and cut into 4 pieces (or 6 pieces if you like) with a hot knife.

7. Then chill the chocolate pieces again to then spray them off.

Spray chocolate

1. Ingredients:
   350g Original Beans Piura 75%
   150g of cocoa butter

2. Melt the chocolate and cocoa butter separately in two small bowls.

3. Then add both chocolates together and temper to 40°.

4. Finally, fill the spray mass into a spray gun and spray the cold chocolate banana cubes on all sides until they are velvety.

Chocolate Crunchy Crumble

1. Ingredients:
   50g butter, room temperature
   50g brown sugar
   50g ground almonds
   40g flour
   10g Cacao
   10g Original Beans Udzungwa cacao nibs
   A pinch of salt

2. Preheat the oven to 150°

3. In a bowl, beat the butter and brown sugar until fluffy.

4. Then alternately stir in the remaining ingredients to create crumbles. Bake these at 150 ° until crispy.

5. Store the crispy baked crumbles in a cookie jar until ready to use.

Chocolate Cream (Bunite)

1. Ingredients:
   150 ml cream
   150ml milk
   50g sugar
   1 vanilla pod, scraped out
   A pinch of salt
   A pinch of ground cinnamon (Rosenheimer Gewürzmühle)
   45g Original Beans Beni Wild 66%
   10g of Cacao
   125g egg

2. First bring a small saucepan with cream, milk, sugar, vanilla, cinnamon and salt to a boil.

3. Then mix in all the ingredients and let the mixture rest for 30 minutes.

4. After the resting time, strain the mass into a shallow container and cover with cling- and aluminum foil.

5. Finally poach in the steam cooker (alternatively oven with water pot) at 90°.

6. The mass must be slightly thickened and then placed in the cold immediately. Just before serving, stir the cold mixture and fill into a piping bag.

Chocolate sponge

1. Ingredients:
   50ml milk
   35g sugar
   10g Cacao powder
   10g Original Beans Beni Wild 66%
   15g flour
   2 eggs
   salt
   Isi – cream siphon and 2 capsules

2. Heat the milk with half the sugar, cacao and chocolate and then add all the ingredients to a blender.

3. Mix the mass finely for 5 minutes and fill into the cream siphon.

4. Finally, raise the siphon with 2 cartridges and leave for 1 hour.

5. After the resting time, in a plastic cup, spray chocolate batter and bake in the microwave. Pluck the finished sponge into pieces.

Boiled down elderberry

1. Ingredients:
   200g black elderberry (frozen)
   30g sugar
   20g honey
   30ml red port wine
   10ml aged balsamic vinegar
   50g elder pulp
   15g pudding powder mixed with 2 tbsp water

2. Caramelize the sugar and honey in a saucepan and then deglaze with red port wine.

3. Then add the elderberry pulp and balsamic vinegar and cook vigorously.

4. Finally bind the sauce with the mixed pudding powder and stir in the frozen elderberry.

Elderberry sorbet

1. Ingredients:
   500g elderberry pulp
   10ml Red Port Wine
   20ml elderflower syrup
   130g sugar
   40ml elderberry brandy (alternatively raspberry brandy)
   60g glucose

2. Bring the red port wine, elderflower syrup, sugar and glucose to the boil in a saucepan

3. Mix the dissolved sugar mass with elderberry pulp and elderberry brandy, then allow to cool.

4. Finally, freeze a creamy sorbet in an ice cream maker.

Buttermilk foam

1. Ingredients:
   100g sour cream
   60g buttermilk
   1 tsp powdered sugar
   1 splash of lemon juice
   1 g xhantan

   Isi – cream siphon and 1 capsule

2. Mix all ingredients in a measuring cup with a hand blender. Finally fill everything into a cream siphon and fill up with a capsule. Leave the cream to rest for about 30 minutes before serving.

Muttermilk sauce

1. Ingredients:
   200ml buttermilk
   1 tbsp crème fraîche
   1 tsp powdered sugar
   10 ml lemon juice
   ½ tsp xhantan water
   15 ml olive oil (mild)

2. Mix all the ingredients except for the olive oil and season to taste. Just before serving whip the buttermilk sauce with the olive oil.

Decoration

1. - white malto
   - thin sheets of tempered chocolate
   - Bonsaihip
   - Peashots

Serving

1. Place the chocolate banana in the middle of a plate and spoon 2 tablespoons of holler directly onto it.

2. Sprinkle some white malto and dark chocolate crumble over the chocolate cube.

3. Pipe 5 dots of dark chocolate cream in three staggered places. Directly onto the cream (after shaking the siphon) spray three thick bubbles of buttermilk espuma.

4. Put a dumpling of elderberry sorbet directly on the banana. Place a large chocolate sponge on the other side of the banana.

5. Decorate the banana with chocolate leaves and bonsai hip, use some bunite for gluing. Finally finish with peashots in different directions.

6. Pour the buttermilk sauce over the dessert.