Ingredients with Measurements:
- 2 ripe bananas
- 1 cup semisweet chocolate chips
- 1 tablespoon coconut oil
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 teaspoon cream of tartar
Special equipment needed:
- Amezaiku tools (sugar syrup pot, metal molds, and shaping tools)
- Parchment paper
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Peel the bananas and cut them into 1-inch pieces. Set aside.
2. In a double boiler or microwave-safe bowl, melt the chocolate chips and coconut oil until smooth. Set aside.
3. In a small saucepan, combine the sugar, water, and cream of tartar. Cook over medium heat, stirring constantly, until the sugar dissolves.
4. Increase the heat to high and bring the mixture to a boil. Do not stir the mixture at this point.
5. Use a candy thermometer to monitor the temperature of the syrup. When it reaches 300°F, remove the pan from the heat.
6. Dip the amezaiku molds into the hot syrup and then immediately press them onto the parchment paper to create the desired shapes.
7. Repeat step 6 until you have created all the desired shapes.
8. Dip each banana piece into the melted chocolate, making sure it is fully coated.
9. Place the chocolate-coated banana pieces onto the amezaiku shapes and let them cool and harden completely.
10. Carefully remove the amezaiku shapes from the parchment paper and serve.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Sugar syrup: 300°F
Serving size:
Makes 12 pieces
Nutritional information:
Calories per serving: 170
Total fat: 7g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 2mg
Total carbohydrates: 29g
Dietary fiber: 2g
Sugars: 24g
Protein: 1g
Substitutions for ingredients:
- You can use dark or milk chocolate chips instead of semisweet.
- Instead of coconut oil, you can use vegetable oil or butter.
- You can use honey or agave nectar instead of granulated sugar.
Variations:
- You can add chopped nuts or sprinkles to the melted chocolate before dipping the banana pieces.
- Instead of bananas, you can use strawberries, pineapple, or other fruits.
- You can use different amezaiku molds to create different shapes.
Tips and tricks:
- Make sure the amezaiku molds are completely dry before dipping them into the sugar syrup.
- Use a candy thermometer to monitor the temperature of the sugar syrup.
- Work quickly when shaping the amezaiku, as the sugar syrup hardens fast.
- Let the chocolate-coated banana pieces cool and harden before placing them onto the amezaiku shapes.
- Store the chocolate banana amezaiku in an airtight container at room temperature for up to 2 days.
Storage instructions:
Store the chocolate banana amezaiku in an airtight container at room temperature for up to 2 days.
Reheating instructions:
There is no need to reheat the chocolate banana amezaiku.
Presentation ideas:
Arrange the chocolate banana amezaiku on a platter and serve as a dessert or snack.
Garnishes:
You can sprinkle powdered sugar or cocoa powder on top of the chocolate banana amezaiku.
Pairings:
Serve the chocolate banana amezaiku with a cup of coffee or tea.
Suggested side dishes:
There is no need for side dishes with this recipe.
Troubleshooting advice:
- If the sugar syrup crystallizes, start over with fresh ingredients.
- If the chocolate is too thick, add a little more coconut oil to thin it out.
Food safety advice:
- Use caution when working with hot sugar syrup.
- Make sure the amezaiku molds are completely dry before dipping them into the sugar syrup.
Food history:
Amezaiku is a traditional Japanese candy art that dates back to the 8th century.
Flavor profiles:
The chocolate banana amezaiku has a sweet and fruity flavor with a rich chocolate taste.
Serving suggestions:
Serve the chocolate banana amezaiku as a fun and unique dessert or snack.
Related Categories
Cooking Method: N/A
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Region: Japanese
Taste: Sweet, Creamy, Chocolatey, Fruity