キホンの「チョコバナナ」の作り方

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: milk chocolate

Cocoa powder reduces sugar while maintaining chocolate flavor.

sprinkles

🥗Healthier: chopped nuts

💰Cheaper: toasted coconut

Chopped nuts add crunch and healthy fats.

white chocolate

🥗Healthier: yogurt coating

💰Cheaper: vanilla frosting

Yogurt coating offers a tangy alternative.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides similar creaminess with less sugar.

Peel the bananas and remove any thin strings. Remove the black part at the bottom.

Insert the thin end of a chopstick into the center of the banana from the curved side.

Place the banana on a tray lined with cooking paper.

Boil water for a double boiler, then turn off the heat and slightly lower the temperature.

Place the chocolate in a bowl and put it over the double boiler.

Gently mix with a spatula to melt the chocolate without lumps.

Once the chocolate reaches about 50°C, remove it from the double boiler.

Pour chocolate over the side of the banana that will be the surface.

Flip the banana and pour chocolate over the part that hasn't been coated.

Hold the chopstick vertically to let excess chocolate drip off.

Once the chocolate stops dripping, sprinkle mix chocolate on the surface.

Carefully place it on the tray lined with cooking paper.

Cooking Techniques

Spice Level:

Dietary

Allergens