ST-RÉMY® AND BANANA GANACHE

Bring to the boil 70 g cream (minimum of 35% fat content),
160 g banana purée, 30 g powdered glucose, 45 g sorbitol
powder, 45 g butter, 1 g of sea salt.
Pour over 500 g Milk Couverture Chocolate Callebaut 823NV
and mix.
Add at 30°C 80 g St-Rémy® brandy 60%.
Coat the molds. Fill with the ganache and leave to cristalise and
seal with a fine coat of couverture chocolate
and join together before cristalisation of the chocolate.