2 ea. Banana, refrigerated for up to 6 hours
12 oz. 90% cacao chocolate
1 C crushed peanuts
1 tsp. red curry powder
1 tsp. yellow curry powder
3 oz. Bombay dry gin
3 oz. apple juice
6 oz. wildflower honey
S+P, ground coffee, cinnamon to taste
— Bring 3 oz. gin and 3 oz. apple juice to a low boil and flambe’ the alcohol. Remove half of the mixture from heat and reserve. Add the chocolate in small pieces, whisking constantly until fully combined. Add 1/2 tsp. of each curry powder and remove from heat, stirring gently. Press the liquid through a fine mesh chinois into a cold bowl and refrigerate until set.
— Add the other 1/2 tsp. of red and yellow curry powder to the chopped peanuts and toss in a small bowl until evenly coated.
— Stir reserved gin / apple juice mixture into the 6 oz. of wildflower honey.
— using the back of a tablespoon, spread the chocolate mixture onto the sides of your serving bowls. Julienne the banana and lay across the interior of the bowls. Pour the gin-infused honey into the depression at the bottom of the bowl and sprinkle the assembled components with the curried peanuts, coarse salt, black pepper, and a sprinkle of ground coffee and curry. Garnish with fresh basil.
— Optional: Shmear the blank sides of your bowls with your favorite peanut butter, and plop a scoop of ice cream or gelato down on top of the honey in the bottom of the bowl (vanilla or caramel recommended).