Nutrition Info (4 Bonbons)
Saturated Fat: 6.3g
Trans Fat: 0.02g
One serving of these frozen banana bonbons delivers almost half your daily potassium and all the anti-inflammation benefits of chocolate—its antioxidants, monounsaturated fat, and flavonoids. Be sure to choose a good dark chocolate with at least 70 percent cacao. Bananas are my favorite here, but any fresh fruit or nuts will work equally well.
8 ounces good-quality dark chocolate, chopped into small pieces
4 bananas peeled and sliced into chunks
1. Line a baking sheet with parchment paper. Melt six ounces of the chocolate in a double boiler or in a small, clean metal or glass bowl set over simmering water. When the chocolate reaches between 110 and 115 degrees on a candy thermometer, remove it from the heat.
2. Add the remaining chocolate to the bowl, stirring continuously with a rubber spatula, until it reaches 82 to 84 degrees. Return bowl to heat and bring the temperature up to between 88 and 91 degrees. Remove from heat and start dipping the bananas: use a fork to coat each chunk halfway, then give it a twirl and turn it upside down, so the banana is almost entirely covered in chocolate. Put each bonbon on the prepared baking sheet to set the coating.
3. Repeat with the remaining chocolate and banana chunks, keeping the thermometer close so you can check the temperature of the chocolate. If it drops below 88 degrees (it probably will once or twice), return to heat until it reaches the 88-to-91-degree range again, then continue dipping.
4. Let the bananas cool until the chocolate has hardened, then freeze them on the pan. When they’re hard, transfer them to an airtight container and store in the freezer for up to two months.
MAKES: 8 servings
TIME: 30 minutes, plus time to chill