Food / 29 October, 2017 / My Baba

Encona Tangerine Pumpkins & Banana Ghosts with Chilli Chocolate Dipping Sauce

Serves: 4


  • 4 bananas
  • 24 chocolate chips
  • 4 tangerines
  • 1 stalk of celery
  • 400g dark chocolate, roughly chopped
  • 250ml double cream
  • 30g butter
  • Few drops of Encona Carolina Reaper Chilli Sauce


  1. Peel the bananas and cut them in half. Place the cut side down onto a board so the banana halves stand up.
  2. Create the perfect ghost faces by using the chocolate chips to make ghost eyes and mouths.
  3. Peel the tangerines and cut the celery lengthwise into thirds and then across into 1/2 inch pieces. Add a chopped celery piece into the top of each peeled tangerine to resemble pumpkins.
  4. For the chocolate sauce combine the chocolate, cream and butter in a heavy saucepan.
  5. Cook over very low heat until all the chocolate is melted and the mixture is smooth
  6. Add a few drops of the Encona Carolina Reaper Chilli sauce and give one final mix.

This recipe has been developed by Encona Sauces


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