In Indonesia we call it “Piscok” or “pisang coklat“. Pisang means banana and coklat means chocolate. Actually, the original recipe only frozen banana and chocolate sauce on the outside. But to give a more interesting texture and flavor, I add toasted crushed almonds on the chocolate shell.
– 10 Peeled Small Bananas – 200 g Milk Chocolate Couverture – 150 g Sliced Almonds
Instructions 1. Stick a banana into a skewer, then freeze the banana at least for 4 hours. 2. In a pan toast sliced almonds at low heat until golden brown. Set aside and crush the almonds to tiny pieces. 3. Chopped milk chocolate couverture and put in to a bowl. 4. After the bananas is frozen, bain marie the chocolate until all melted, then put into a glass. 5. Dip the frozen banana to a melted chocolate until fully covered. 6. Coat the banana with crushed almonds immediately before the chocolate hardened. 7. Almond Chocolate Frozen Banana is ready to serve.