CMV Turon

Procedure

Soften butter at room temp and separate the lumpia wrappers. Evenly butter each lumpia wrapper and layer one on top of the other. Repeat this until you have six layers of buttered lumpia.
Cut the wrappers into small rings. They should be small enough to fit into your chocolate mould. Arrange the cut lumpia wrappers on a waffle press or bake between two baking trays (185C for 10 mins or until golden) and cook until lightly golden and crispy.
Melt the dark chocolate to (45-50C) then temper the chocolate to (31-32C), then using a dipping fork enrobe the layered crispy lumpia wrapper in the tempered dark chocolate, tap the wrapper on the surface of the chocolate to pull off any excess chocolate then set it on wax paper and sprinkle with a bit of sea salt.

Remove seeds and film from the langka. Then puree the langka.
Divide the sugar into two and add the pectin to one of the halves.
In a sauce pan heat the langka and add the plain sugar then stir until completely dissolved. Heat the langka to 50C then add the sugar with pectin. Heat until the mixture thickens slightly, remove from heat then add in the butter and incorporate via immersion blender and strain through fine mesh sieve and set aside.

In a sauce pan combine Heavy whipping cream, cardamom and glucose together and bring to a gentle simmer. Then remove from the heat and allow the cardamom to infuse for an hour.
Strain the cream and bring back to a simmer, then pour the infused cream over the bananas and using an immersion blender, combine the cream and bananas then strain through a fine mesh sieve.
Melt the white chocolate and combine it with the banana cream until homogenous then let cool to (20-26C) before transferring to a pipping bag.

Melt the dark chocolate between (45-50C) then cool to (31-32C). Pour the chocolate into the moulder and scrap of the excess chocolate. Tap the mould to remove excess air bubbles. Flip the mould over and tap the excess chocolate out evenly to form the shell. Then scrap off the dripping chocolate and set upside down in the chiller to set the shell.
Pipe in a few drops of the langka gel into the set chocolate shell.
Pipe the banana cardamom ganache over the langka gel and fill it but leave enough room for the chocolate enrobed crispy layered lumpia wrapper.
Place the chocolate enrobed crispy layered lumpia wrapper in the moulder layered on top of the banana cardamom ganache. Make sure that the lumpia wrapper isn’t coming our over the edge of the mould to ensure the perfect seal of your bonbon.
Using the tempered dark chocolate, pour over the crispy lumpia wrapper and scrape off the excess chocolate from the moulder. You may repeat this step until you get a perfect finish on the foot of your bonbon. Then set the chocolate in the chiller until it is ready to be unmoulded then enjoy!