Chocolate Banana with Elderberry and Buttermilk

By Alexander Huber

This very special dessert surprises with flavours of black elderberry and banana, which together with various Original Beans chocolates, spoils all the taste buds.
  • Prep Time:

    90 minutes

  • Category:

    Dessert

  • Servings:

    4

Ingredients

Crispy Base
Japanese Crust
  • 125g Egg white
  • 60g Sugar
  • 60g ground Hazelnuts
  • 10g melted Butter
Banana Ganache
Chocolate Banana
  • 2 Bananas
  • Crunchy base (see above)
  • Japanese crust
  • Banana ganache (see above)
Chocolate Spray
Crunchy Chocolate Crumble
  • 10g Original Beans Udzungwa Cacao Nibs
  • 50g Butter, room temperature
  • 50g brown Sugar
  • 50g ground Almonds
  • 40g Flour
  • 10g Cacao
  • A pinch of Salt
Chocolate Cream
  • 45g Original Beans Beni Wild 66%
  • 150ml Cream
  • 150ml Milk
  • 50g Sugar
  • 1 Vanilla pod, scraped out
  • A pinch of Salt
  • A pinch of ground Cinnamon 
  • 10g  Cacao
  • 125g Egg
Chocolate Sponge
  • 10g Original Beans Beni Wild 66%
  • 50ml Milk
  • 35g Sugar
  • 10g Cacao powder
  • 15g Flour
  • 2 Eggs
  • Salt
  • Isi – cream siphon and 2 capsules
Boiled Elderberry
  • 200g black Elderberry (frozen)
  • 30g Sugar
  • 20g Honey
  • 30ml red Port Wine
  • 10ml aged Balsamic vVnegar
  • 50g Elder pulp
  • 15g Pudding Powder mixed with 2 tbsp water
Elderberry Sorbet
  • 500g Elderberry pulp
  • 10ml Red Port Wine
  • 20ml Elderflower syrup
  • 130g Sugar
  • 40ml Elderberry brandy (alternatively raspberry brandy)
  • 60g Glucose
Buttermilk Foam
  • 100g sour Cream
  • 60g Buttermilk
  • 1 tsp powdered Sugar
  • 1 splash of Lemon juice
  • 1 g xhantan
Buttermilk Sauce
  • 200ml Buttermilk
  • 1 tbsp Crème Fraîche
  • 1 tsp powdered Sugar
  • 10ml Lemon juice
  • ½ tsp Xhantan water
  • 15ml Olive oil (mild)
Plating
  • White malto
  • Thin sheets of tempered chocolate
  • Bonsaihip
  • Peashots

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Preparation

Crispy Base
  1. First wrap a metal frame (10x10cm) in baking paper.
  2. Set up a water bath and heat to 80°. Meanwhile, chop the chocolate and nougat and place in a bowl.
  3. Melt the whole thing and in the meantime crumble the hips.
  4. Finally, fold the hip crumbs into the nougat mass and press them into a metal frame and smooth out.

Japanese Crust
  1. Preheat the oven to 160°
  2. Add the egg white and 30 g sugar to a beating kettle and beat on high speed.
  3. When the egg whites have formed, fold in the remaining sugar and finally fold in the hazelnuts and butter.
  4. Spread the mixture thinly on a baking mat and bake at 160° for 8 minutes.

Banana Ganache
  1. First scrape out the vanilla bean. Then bring the cream with vanilla pulp and the finely chopped banana chips to the boil.
  2. Meanwhile, chop the chocolate and mix the egg yolks with the sugar in an extra bowl.
  3. Then stir the egg yolk mixture in with 2 tablespoons of cream and balance the temperature.
  4. Immediately afterwards, heat the hot cream with the egg mixture to 75° and peel off.
  5. Finally fold in the chocolates.

Chocolate Banana
  1. 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.
  2. ‣ Press it down lightly and then spread a ladle of ganache on the Japanese crust.
  3. ‣ Then cut the fresh bananas into thin slices and place them on the ganache.
  4. ‣ Finally fill the rest of the ganache on top and chill the chocolate banana cake for 12 hours.
  5. ‣ 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.
  6. ‣ Then chill the chocolate pieces again to then spray them off.

Chocolate Spray
  1. Melt the chocolate and cocoa butter separately in two small bowls.
  2. Then add both chocolates together and temper to 40°.
  3. Finally, fill the spray mass into a spray gun and spray the cold chocolate banana cubes on all sides until they are velvety.

Crunchy Chocolate Crumble
  1. Preheat the oven to 150°
  2. In a bowl, beat the butter and brown sugar until fluffy.
  3. Then alternately stir in the remaining ingredients to create crumbles. Bake these at 150 ° until crispy.
  4. Store the crispy baked crumbles in a cookie jar until ready to use.

Chocolate Cream
  1. First bring a small saucepan with cream, milk, sugar, vanilla, cinnamon and salt to a boil.
  2. Then mix in all the ingredients and let the mixture rest for 30 minutes.
  3. After the resting time, strain the mass into a shallow container and cover with cling- and aluminum foil.
  4. Finally poach in the steam cooker (alternatively oven with water pot) at 90°.
  5. 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. Heat the milk with half the sugar, cacao and chocolate and then add all the ingredients to a blender.
  2. Mix the mass finely for 5 minutes and fill into the cream siphon.
  3. Finally, raise the siphon with 2 cartridges and leave for 1 hour.
  4. After the resting time, in a plastic cup, spray chocolate batter and bake in the microwave. Pluck the finished sponge into pieces.

Boiled Elderberry
  1. Caramelize the sugar and honey in a saucepan and then deglaze with red port wine.
  2. Then add the elderberry pulp and balsamic vinegar and cook vigorously.
  3. Finally bind the sauce with the mixed pudding powder and stir in the frozen elderberry.

Elderberry Sorbet
  1. Bring the red port wine, elderflower syrup, sugar and glucose to the boil in a saucepan
  2. Mix the dissolved sugar mass with elderberry pulp and elderberry brandy, then allow to cool.
  3. Finally, freeze a creamy sorbet in an ice cream maker.

Buttermilk Foam
  1. 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.
Buttermilk Sauce
  1. Mix all the ingredients except for the olive oil and season to taste. Just before serving whip the buttermilk sauce with the olive oil.
Plating
  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 and serve.

Chef Alexander Huber

"Quality connects and if I can do something good at the same time, even better - that's why my heart beats for Original Beans."
Alexander Huber is not only the founder of the many networks such as the 'JRE Origins', a cookbook author, multiple award winner, member of several culinary communities (including KERN Kulmbach, Chefsinitiative, Österreichisches Kochcampus), proud husband and father, but also President of JRE Germany.

Huber's background and enthusiasm inspires us. Whatever life throws at him, he seems to make gold out of it and even in times like these, the star chef comes up with ideas to inspire people with his cooking skills.
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