INGREDIENTS:

• 4 blocks 70% dark chocolate
• Dried banana chips to decorate

Shortbread layer

• 250g butter
• ¾ cup icing sugar
• ½ cup cornflour
• 1 ½ cups flour

Caramel layer

• 100mL double cream
• 50g salted butter in small pieces
• 100g caster sugar

Banana cream

• 4 bananas
• 2 Tbsp double cream
• 260g white chocolate
• 2 Tbsp honey
• Pinch of flaky salt

METHOD:

1. Chop chocolate into small pieces and temper 2/3 of it over bain marie, gently melting over simmering water. Heat until it reaches 45°C. Remove from heat and add in remaining chocolate pieces a little at a time until chocolate cools to 27°. Place back over simmering water till chocolate reaches 32°C and is shiny
2. Paint chocolate into moulds and leave to harden.

Shortbread layer

1. Preheat oven to 150°C and line baking tray
2. Beat butter and icing sugar together till creamy
3. Add flour and cornflour
4. Roll out and cut out rectangles to fit into chocolate mould
5. Chill dough then cook for 15-20 minutes. Lower the temperature to 130°C and cook for a further 10 minutes
   

Caramel layer

1. Heat cream and set aside
2. Place butter and sugar into a saucepan and gently caramelize without stirring until golden in colour
3. Turn down the stove to lowest setting and add cream
4. Cook for 10 minutes

Banana Cream

1. Chop white chocolate into small pieces and melt
2. Mash banana and then add to saucepan with cream and honey. Bring to a boil
3. Pour cream over chocolate and stir in middle of bowl in same direction until thoroughly mixed
4. Add salt
5. Use stick blender to smooth out cream
6. Set in fridge to firm up

Putting it together

1. In your chocolate-coated moulds, pipe a layer of banana cream, then layer of caramel, and then place shortbread on top
2. Close the bar with a layer of chocolate for the bottom
3. When set, remove from mould and top with banana chip and gold leaf