This recipe is inspired in the Dulcey chocolate from Valrhona, I did it a while ago, but I hadn’t had time to upload it. I love bananas, I think it is an awesome fruit, you can take it everywhere and it is almost always delicious (like maybe sometimes you don’t find good strawberries or avocados, but bananas 99% of the time are always good).
Dulcey chocolate was born because of a “mistake” made by Frédéric Bau, the creative director of Valrhona, he melted white chocolate and forgot about it, so the chocolate caramelized and that is how it was born. So if you cant find Dulcey, you can actually make it in your kitchen, caramelizing white chocolate.
You can put in a baking tray with white chocolate in the oven at 130ºC and caramelize it, being careful of not burning it, until it has the color you want.
It has a lot of element, but that is what makes it so delicious. It has a really light mousse, a banana cremeux and some dulce de leche as well. The base is made of hazelnuts and it is super crunchy.
This dessert could work for sure in glasses, you could see the layers of each element, so if you want to change it up and make up your own recipe go ahead!