Chocolate

Warm the milk to 45°C, add in sugar, zests, oil, butter, salt and
eggs. Mix well and add in sieved flour. Follow by Mount Gay®
Rum. Blend it well and cook the crepe on a cooking flat pan
(non-stick pan) with a diameter of 24 cm.

Boil together milk, water, butter, sugar and salt. Add in flour
when boiling and stir the mixture for around 3 minutes. Pour
the mixture into the mixer and mix until cool down a bit and
start to add in the eggs slowly. Adjust the texture by adding
extra warm milk. Pipe on the tray (diameter 4 cm). Spray oil on
surface. Bake at 180°C. Open trigger. Around 25 minutes.

Mix well all together. 1 crepe wraps 15 g. Use as base before
place the choux on the crepe.

Caramelize lemon juice, vanilla pod and sugar. Add in butter
follow by banana slice, flambee with Mount Gay® Rum. Close
heat.

Boil cream (1), honey and glucose. Pour gradually the hot
mixture into the melted chocolate, salt and Hojicha powder
until forming a perfect emulsion. Add the Mount Gay® rum,
then gradually the liquid cold (2) mixing with hand blender and
reserve to the cooler minimum 6 hours. Whip until soft peak.

Combine all ingredients in a shaker.
Shake vigorously to puree the banana and combine all
ingredients.
Strain into a coupe glass.