Banana Caramel

Pour the cream into a saucepan and slice the banana into it.

Cover with plastic wrap and let it steep in the fridge for 24 hours.

Warm the banana and cream mixture slightly – this makes it easier to strain out the banana this way.

Weigh out 150 grams5.29 oz of the banana cream and heat to 40°C (104°F).

Pour the water into a saucepan, then add the granulated sugar, sorbitol powder, and glucose syrup.

Bring to a boil and brush the sides of the saucepan.

Once you have a golden-brown caramel, turn off the heat and deglaze with the 40°C (104°F) warm banana cream.

Stir until you have a homogeneous mixture, pour into a container, and cover with plastic wrap so the caramel doesn't dry out on top.

Once the caramel reaches room temperature, pipe 3-4 grams0.106-0.141 oz into the bonbon shells.

Pour the cream into a saucepan and slice the banana into it.

Cover with plastic wrap and let it steep in the fridge for 24 hours.

Warm the banana and cream mixture slightly – this makes it easier to strain out the banana this way.

Weigh out 100 grams3.53 oz of the banana cream and heat to 40°C (104°F).

Add the sea salt, glucose syrup, and sorbitol powder, and make sure everything dissolves properly into the cream and sugar mixture.

Melt the chocolate together with the cocoa butter to 40°C (104°F).

Combine with the cream mixture, which should also be at 40°C (104°F).

Blend with an immersion blender to achieve a good emulsion.

Pour into a piping bag, and once the ganache is at 29°C (84°F), fill the rest of the bonbon with it – it's a bit high in viscosity but sets reasonably well.

Seal the bonbons once the ganache has crystallized.