Directions:

• 1. Melt milk chocolate in the microwave.
• 2. In a small pot, make a dry caramel with the granulated sugar, once the caramel has a dark amber color, add Rum Fusion cocoa butter and mix to incorporate, followed by the butter.
• 3. Add the banana and cook for a couple of minutes, add the heavy cream, vanilla paste and continue mixing.
• 4. Transfer to a blender and blend until smooth.
• 5. Bring back to heat and add the inverted sugar.
• 6. Pour the sauce over the milk chocolate in 3 parts, mixing with a rubber spatula fast and pressing down to make an emulsion.
• 7. Finish the emulsion with a hand blender and add a pinch of salt.
• 8. Use for Bonbons, tarts, cakes and more! If using for macarons, let rest for at least 6 hours at room temperature.