4.62 fl oz
0.99 fl oz
0.53 fl oz
1.98 fl oz
- Combine the chocolate with the cream, and heat until the chocolate dissolves.
- Add the butter and banana.
- Mash the mixture with a blender.
- Cover the ganache with foil in contact, and refrigerate for 6-8 hours.
- After stabilization, place the filling on the macaron shells, and put the macarons in the fridge for soaking.