Banana Fosters Ganache
Author: Karina Rivera
Servings: 2 cups


  • 200g Milk Chocolate 38-42%
  • 50g Granulated Sugar
  • 6g PROVA Gourmet Fusion Rum Cocoa Butter
  • 5g Butter
  • 100g Banana (fresh, diced)
  • 35g Heavy Cream
  • 5g PROVA Gourmet Madagascar Bourbon Vanilla Paste
  • 20g Inverted Sugar
  • 1 pinch Salt


  • 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.