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Welcome to the Bananas.org forums. You're currently viewing our message boards as a guest which gives you limited access to participate in discussions and access our other features such as our wiki and photo gallery. By joining our community, you'll have access to post topics, communicate privately with other members (PM), respond to polls, upload photos, and access many other special features. Registration is fast and simple, so please join our community today! If you have any problems with the registration process or your account login, please contact us. |
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12-29-2014, 04:21 PM
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#1 (permalink) |
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Join Date: Dec 2014
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chocolate smothered
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! |
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| The following 21 users say welcome twonka59 to Bananas.org! | 2woodensticks (12-31-2014), amantedelenguaje (12-29-2014), bengal tiger nanas (12-31-2014), Chris in Murrieta (12-29-2014), cincinnana (12-30-2014), cobrakid (12-29-2014), crazy banana (12-29-2014), kubali (12-29-2014), Lau (12-29-2014), lmswayne (01-06-2015), Narnia (12-29-2014), pmurphy (12-29-2014), PR-Giants (01-01-2015), rottiedog46 (12-29-2014), sal (01-07-2015), scottu (12-29-2014), Scuba_Dave (12-29-2014), siege2050 (12-29-2014), Snarkie (01-27-2015), sunfish (01-04-2015), Worm_Farmer (03-14-2015) |
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12-29-2014, 04:25 PM
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#2 (permalink) |
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kubali
Location: lakeland,fl
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Name: kub
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Re: chocolate smothered
Welcome aboard,
pull up a chair and have some fun learning. |
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12-30-2014, 02:03 AM
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#3 (permalink) |
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Zone: Zone 10
Name: Veronica
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Re: chocolate smothered
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.
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12-30-2014, 12:12 PM
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#4 (permalink) |
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Re: chocolate smothered
Thank you! I will ask my distributor if he can get me the Gold Finger to try, and Thanks for the "Welcome"!
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12-30-2014, 08:07 PM
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#5 (permalink) |
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container grower
Location: Southwest Ohio U.S.A.🇺🇸
Zone: HZ 6/5 Microclimate - Elevation 750 feet- 228.60 meters
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Re: chocolate smothered
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..... |
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12-31-2014, 04:40 AM
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#6 (permalink) |
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Join Date: Dec 2014
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Re: chocolate smothered
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. |
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12-31-2014, 09:35 AM
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#7 (permalink) |
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container grower
Location: Southwest Ohio U.S.A.🇺🇸
Zone: HZ 6/5 Microclimate - Elevation 750 feet- 228.60 meters
Join Date: May 2012
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BananaBucks
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Thanked 11,791 Times in 4,916 Posts
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Re: chocolate smothered
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.  Gives a nice hard shine/shell also. |
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