1. Recipe: 30g of light cream, 30g of mashed banana, 5g of Cointreau, 120g of milk chocolate.

2. Heat the light cream over water to 40℃.

3, cut the banana into thin slices, then add to 1.

4: Puree the bananas with a grinder.

5: Stir in the melted chocolate, then add the Cointreau, and stir slowly to combine.

6: Stir in the chocolate sandwich until it becomes sticky.

7: Squeeze the chocolate center into balls of the same size, and then shape them with your hands.

8: Put the chocolate sandwich on the tool and drizzle it with chocolate.

9. Put the drizzled chocolate on a non-stick cloth and keep rolling with the tool to pull out the chocolate tips.