Today, I wake up feeling like I needed a creative breakfast. I have done my dark and white chocolate in various moulds two days ago as soon as I received my moulds that I had bought a week ago. I store my various shape moulds in the freezer. I have written down the recipe for tempering dark and white chocolate for you.

I am enjoying the little things in my life: creating, various food, exploring the combination of spices, herbs, various country styles or types of food they eat and had taught me how to cook, and prepare them for eating consumption.

By now you would have known all my food creation are colourful, comforting, hearty, healthy, budget and delicious. Some are complicated, some simple, some recreated, some my own ideas. What I am trying to do is creating a multi-cultural ingredient can becomes one and plate up with love pour into it.

My creative breakfast is simply easy to make, no need to use hob nor oven. Most ingredients are on your fruits bowl. Honey in pantry, chocolate in freezer, and lastly garnish shredded coconut and a tiny parsley leaf for extra colour. Let’s make a healthy, colourful, and delicious breaky to start your day!!!

Ingredients

1 banana, split lengthwise
15 raspberries, wash and dry
8 blueberries, wash and dry
honey

Dark and white chocolate in various shape moulds

80 g dark cooking chocolates broken into pieces
1 Tsp truffle infused oil
280 g white melting chocolates
1 Tbs truffle infused oil

Garnish

1 tiny parsley leaf
shredded coconut
2 white strawberries chocolate
4 dark dome chocolate
1 butterfly
2 tiny flowers

Method

One day in advance

Place enough water in a pot on medium heat. Put a glass bowl that can sit on top without touching the water and cover the pot to prevent steam from escaping. Put dark chocolate into the bowl, stir from middle out until chocolate melted completely. Remove and stir in oil. Set to cool for about 30 seconds. Then spoon chocolate into dome shape moulds. Freeze chocolate until needed.

Using the same pot, check if enough water, place another bowl sit on top, add white chocolate into bowl, stir from middle out until chocolate melted. Note: white chocolate can harden quickly, if it does put back on top of pot. Set to cool slightly, spoon onto strawberries has 12 moulds, butterflies and tiny flower moulds, take time as I only have one of each mould. However, it freezes faster than dark chocolate. Remove it after 30 minutes. Warm up chocolate and repeat spoon on to mould.

Store all the unmould chocolate in an airtight container in the freezer. I freeze it for about 1-2 weeks. Rarely pass 6 days for me. I would eat them quickly. You can eat them when you like, but removed from freezer for a minute so it’s not too hard. You can add it to cake as garnish.

The next day

Peel the banana skin off. Cut banana lengthwise. Place onto plate apart. Drizzle some honey over the banana. Next put 3 raspberries on top of one half banana and in between the raspberries put 2 blueberries. Repeat with the other half banana.

Place each strawberry onto plate giving space for 3 raspberries and 2 blueberries in between chocolate and banana: one strawberry chocolate on top and the second strawberry chocolate at the bottom. Followed by each dome and tiny flower.

In between the two halved banana, put 3 raspberries apart and leaving space for 2 dark chocolate domes. Now scatter some shredded coconut over the fruits and place the tiny parsley leaf. Then the butterfly on top of the middle raspberry on the second banana split. Enjoy your healthy creation breakfast with a cup of coffee or tea!!!!

https://helenscchin.com/2024/01/09/banana-splits-berries-chocolate/

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