Banana Ganache Stuffed Dates

Method

Whole pitted dates filled with a silky banana ganache made with Valrhona's Amatika Blanche 35% — a plant-based white chocolate — then enrobed in Callebaut 811 dark chocolate and finished with gold décor. An elegant petit four for gifting boxes and festive ranges.

How to Make Banana Ganache Stuffed Dates:

Ingredients

For the banana ganache:

• 112g Ravifruit Banana Puree (SCF085A)
• 13g Confectionery Glucose Syrup DE60 (SCA120P)
• 53g Dextrose Powder (SCA108A)
• 257g Valrhona Amatika Blanche 35% (SCC5345)
• 60g Plant based butter 

To assemble and decorate:

• 820g Whole Dates, pitted (SCN302A)
• 500g Callebaut 811 Dark Chocolate (SCC1500)
• Optional décor:
  • 15g Freeze Dried Raspberry Crumble (SCF0909P)
  • 30g Pecan Nut Pieces (SCN256A)
  • 30g Crispearls Mini Mix Sparkling Gold (SDS563)
  • 30g Coffee Beans Sparkling Gold (SDS574) 

Method

1. Prepare your dates by soaking them in hot water for 30 minutes, then leaving to air dry for 24-48 hours.
2. Heat the banana purée, glucose and dextrose to the boil in a small pan.
3. Pour the hot mixture over the Amatika Blanche 35% and allow to sit for 2 minutes.
4. Blend with a hand blender until emulsified.
5. Add the plant based butter and blend again until smooth and shiny.
6. Cover the surface of the ganache and leave it to cool to a pipeable consistency.
7. Make a slit along one side of each pitted date and open it slightly.
8. Pipe about 5g of ganache into each date, press gently back into shape, and chill briefly to firm.
9. Temper the 811: melt to 45°C, cool to 28–29°C and bring back to a working temperature of 31–32°C.
10. Drop each date into the chocolate, lift out on a dipping fork, drain off the excess and place on parchment or acetate.
11. While the chocolate is still wet, finish each date: a pinch of raspberry crumble with pecan pieces, a few mini gold crispearls, or a single gold coffee bean. Leave to set somewhere cool (15–18°C).

Enjoyed this recipe? These would also taste incredible with the banana ganache swapped for a peanut ganache!