Double Choco Banana Boat

Mix flour, eggs, milk, vanilla sugar, baking powder, and 1/2 cup powdered sugar to make a doughnut dough and set aside in the fridge.

Melt 2 cups of dark chocolate and make 6 dots of melted dark chocolate on the plastic sleeve. Place the second plastic sleeve on top and press the chocolate dots together to form discs. Keep the discs in the fridge for 30 minutes.

Melt the reMayning dark chocolate, dip the rounded side of the banana in it, stick a toothpick in the end to hang it between two glasses and set aside in the fridge for 30 minutes. Remove banana from chocolate mold. Cut off the top of the banana, scoop out the inside with a spoon, and add half of the flesh to the doughnut mixture. Cut the other half into slices and caramelize in a pan. Fill the inside of the hollow banana peel with the fritter mixture and fry in oil, then let cool.

Dot the chocolate discs with melted dark chocolate to seal them together, then seal the banana shell to the top. Set aside for 30 minutes in the fridge. Whip the heavy cream, 1 1/2 tbsp powdered sugar, mascarpone, and vanilla bean seeds to a whipped cream consistency.

In the chocolate shell, place a dash of whipped cream, a tablespoon of Chefclub chocolate spread, the sliced almonds, the doughnut and the reMayning chocolate spread. Cover the shell with whipped cream, sprinkle cocoa powder on top, and add the caramelized banana slices and sliced almonds. Enjoy!