Instructions:
1. Prepare the Banana Mixture
First, start by slicing the bananas:
- Peel and cut the ripe bananas into smaller pieces.
Then, blend the bananas:
- Place the banana pieces in a blender with the lemon juice and a little water (just enough to help blend). Blend until you get a smooth paste.
If you don’t have a blender, mash the bananas:
- Use a fork to mash the bananas until you achieve a uniform consistency. The texture will be more rustic, but the flavor will still be delicious.
2. Cook the Mixture
Next, cook the mixture:
- In a large pan, combine the banana paste with cocoa powder.
After that, stir constantly:
- Cook over medium heat, stirring continuously to prevent the mixture from sticking to the bottom of the pan.
Check for the desired consistency:
- Jam consistency: The mixture will remain soft, ideal for use as a topping or filling.
- Candy consistency: Continue cooking until the mixture completely separates from the pan and falls in blocks when lifting the spatula.
3. Shape and Let Set
Afterward, pour the mixture into a glass dish:
- Grease a glass dish or baking tray with oil and spread the mixture evenly. Adjust the height according to the desired thickness for the candies.
Finally, let it cool:
- Allow the candy to rest at room temperature, covered with a clean cloth. For best results, let it set for at least one day.
4. Cut and Finish
Then, prepare to cut:
- Sprinkle a wooden board with demerara sugar to prevent the candy from sticking.
Lastly, unmold and cut:
- Remove the candy from the glass dish and use an oil-greased knife to cut it into the desired pieces.
- Coat each piece in demerara sugar, creating a sweet and crunchy layer.
Tips:
- Use ripe bananas: Choose very ripe bananas to ensure a naturally sweet and intense flavor.
- Cook to the right point: Cook until the mixture completely separates from the pan to ensure the candies set properly.
- Proper storage: Store the candies in airtight containers in a dry, cool place to keep them fresh longer.
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