Chocolate + Banana = Nom Nom Nom
The chocolate and fruit ensemble is one of my favorite ways to enjoy chocolate. It’s simple to prepare, healthy, and looks beautiful. A bowl of fruit with a simple melted chocolate drizzle is sexy and delicious. I like to use dark chocolate since fruit is already sweet enough on its own.
I also love dried fruit, and there are so many varieties available, such as pineapple, figs, persimmons, peaches, and apples, just to name a few. This recipe uses dried banana, and chocolate transfer sheets for an added zing.
This is a simple and unique chocolate and banana treat that is so darn pretty, and a great gift idea. That is, if you can control yourself and not eat the whole batch. The only way I can do this is to get rid of it almost immediately. Chocolate banana ribbons also look beautiful on a sweets platter scattered about with fruit or cookies etc.
I pick up dried banana at Trader Joe’s, these are not the hard banana chips. You’ll want to find it flattened, it’s also soft, like fruit leather. If you have never tried it, you’re in for a real treat. You’ll need some chocolate transfer sheets. The more colors and designs the better. This is actually a great way to use up any leftover transfer sheet scraps from other projects.
This is a tutorial taken from my instructional DVD “Chocolate Decorating with Transfer Sheets“.
How to Make Chocolate Banana Ribbon
- Remove the banana strips from the package and separate. Do this carefully to try to keep the strips intact
- Cut several 1×5 inch strips of the dried banana
- Cut several strips of chocolate transfer sheets the size of the banana strips, you can just eyeball it. Doesn’t have to be exact.
- Spread a good amount of chocolate (must be tempered first) on the textured side of the transfer sheet, then quickly add a banana strip.
- You can leave flat or quickly curl (if you want to curl, you’ll need to hold the curl shape for several seconds)
- You need to work fast before the chocolate dries
- Place strips transfer sheet side down, on a baking sheet lined with wax paper
- Refrigerate for 10 minutes or longer, then remove the transfer sheet
- I like to cut the ends at an angle to finish them off. It’s easiest to do this while the transfer sheet is still on
It would be fun to try these as loops for chocolate bows !
What is your favorite chocolate and fruit combination?
Until next time,
Peace, Love, Chocolate,
The Chocolate Addict.com
NOTE: please understand that I am an academically challenged right-brainer, and forgive any typos, grammatical faux pas, and things that don’t make sense.