View Full Version : chocolate smothered
twonka59
12-29-2014, 04:21 PM
Hello,
Professional Chocolatier here. I have customers asking for chocolate covered FRESH bananas more often and I need a shelf life of more than a few days. I can make truffles, I can caramelize, etc; but customers want a plain, fresh banana dipped in fresh, real chocolate! Anyone with any method of success?
Thank you, and...nice site here!
kubali
12-29-2014, 04:25 PM
Welcome aboard,
pull up a chair and have some fun learning.
Narnia
12-30-2014, 02:03 AM
I've read that a peeled & sliced Gold Finger banana won't go brown after being cut up into peices. If this is correct, it may be a good variety to use.
twonka59
12-30-2014, 12:12 PM
Thank you! I will ask my distributor if he can get me the Gold Finger to try, and Thanks for the "Welcome"!
cincinnana
12-30-2014, 08:07 PM
Some of the vendors here in town use cold bananas dipped in chocolate per order them rolled in nuts.
Some vendors freeze the banana and then dip them.
Paraffin is your friend when you sell these on the fly.....
twonka59
12-31-2014, 04:40 AM
So pre dipping in a 76 degree coconut oil or a paraffin before coating in chocolate may prevent some of the issues? Good thoughts. Chocolate contracts when it dries and "squeezes the begeezus" out of a soft item. If I use a not so ripe banana, the ripening process blows and cracks the chocolate. Right now it's a dip an sell on the spot item.
...gotta figure this out, customers want to take several home for later consumption/family/friends etc...
Thanks again.
cincinnana
12-31-2014, 09:35 AM
You can go to Cooks.com and look up Paraffin Chocolate Buckeyes.
It is a double broiler method..... chocolate/paraffin mix that we Buckeyes use to make these treats.:woohoonaner:
Gives a nice hard shine/shell also.
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