Sunday, October 10, 2010

This recipe looked so simple and obvious, but don't be fooled like I was. It took me three bags of white chocolate to finally get a working ghost. What was the problem?  I was burning the chocolate. White chocolate is MUCH more fickle than milk or dark chocolate. It can get overheated fast and seize up on you. Also, if your bananas start to de-thaw before you get the chocolate on them the chocolate will just slide around instead of sticking. Some recipes are really easy and recommend them to all levels of cooks out there. This is not one.  If you are not confident with your white chocolate skills be warned, this recipe will probably drive you crazy.

Serves: 4 (1/2 banana each)
Start-to-Finish:15 minutes + 3 hours freeze time
Recipe By: Family Fun Magazine


2 bananas
1 1/4 cup white chocolate morsels
4 Popsicle sticks
milk chocolate morsels and mini milk chocolate morsels for decorating the eyes and mouth


1.  Cut the bananas in half (don't not peel yet)
2.  Insert Popsicle sticks half-way into the bananas.
3.  Peel skins off the bananas.
4.  Freeze for at least 3 hours.
5.  Meanwhile, put white chocolate morsels in a microwave-safe bowl.
6.  Microwave on medium heat for 1 minute, stirring every 15 to 30 seconds.
7.  When white chocolate morsels are melted, take bananas out of freezer and spread on the white chocolate using a knife or spoon (the white chocolate will begin to harden as soon as it touches the frozen banana so work quickly and smooth your lines as you go).
8.  Add milk chocolate morsels for eyes and mouth.
9.  Keep frozen until ready to eat

This is what your chocolate will look like if it has overheated and seized.  It is lumpy, gritty, and in general a total nuisance. I found it helpful to microwave on a lower power, stir every 15-30 seconds, and take the bowl out of the microwave when stirring so the bowl had a chance to cool off before continuing to melt the chocolate. Also, avoid using a wooden spoon to keep any moisture out of the chocolate; water will cause chocolate to seize.


Bethany said...

I am loving all of these Halloween recipes. I have had similar problems with white chocolate. It is quite fickle, isn't it? My new favorite thing is almond bark. It is so much easier to work with and I like the taste better!

Paula said...

VERY cute idea!!

You will have an easier time with your chocolate if you melt it over simmering water in a double boiler. Microwaves, while much more convenient, can be too temperamental (hee hee, no pun intended) for chocolate.