Method: 1. Peel the bananas, cut them into thin slices, put them on a plate with orange juice and set aside.
2. Mix the cocoa powder and starch in a bowl, then stir and pour in the milk. Chop the dark chocolate into small pieces and place in a skillet with the butter and syrup. Heat over moderate heat, stirring, until well blended, before adding the cocoa powder mixture and bringing to a boil over moderate heat, stirring, and simmering for 1 minute. Remove the pan from the heat again and the chocolate salsa is ready.
3. To make the sweetbreads, sift the flour and cocoa powder into a bowl, then add the eggs and oil, then slowly beat in the milk until the mixture becomes an even paste. Heat a little oil in a heavy-bottomed skillet, pour in a little of the batter and slowly shake the skillet to spread the batter evenly in the pan over medium heat until the bottom turns golden brown. Flip the pancake over and continue frying the other side. Pour the sweetbreads out of the pan and keep warm. Repeat until all the pancakes are fried.
4. Reheat the chocolate salsa for 1-2 minutes. Place the bananas on top of the sweetbreads and fold them into triangles, top with a little more chocolate salsa and serve.
Supplement:Syrup Directions Place the sugar in a saucepan of boiling water, then slowly pour in the water and cook over medium heat, stirring constantly with a spoon, until it becomes syrupy.