Banana, caramel and peanut butter chocolate spread.
For a 1 lb jar.
Banana cupcakes, Caramel, Chocolate spread, Preanut butter
medium ripe bananas
175 g - don't use overripe bananas as the taste is going to be too strong
130 g - mine is 58%
With a hand blender, mix the banana with the lemon juice.
Make a dry caramel with the sugar, add the cream and then the banana puree.
Pour the caramel on the chocolate and blend.
Lastly, add the peanut butter and blend again.
You can keep it in the fridge for 2 weeks.