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1
Break the chocolate into fine pieces and melt with the heavy cream and honey (over low heat).
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2
Lay a sheet of plastic wrap on a small metal tray and pour in the mixture from Step 1.
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3
Spread it out thinly to about 13 x 16 cm.
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4
After it has cooled slightly, put it in the refrigerator to chill completely.
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5
It takes some time for the chocolate to harden.
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6
It'll probably take about 30 minutes?
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7
?
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8
Cut the banana into 2 cm pieces and sprinkle lightly with lemon juice.
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9
Set aside in the refrigerator.
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10
Don't use the ends.
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11
When chilled, gently cut into thin sticks from on top of the wrap.
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12
Cut into 8 pieces, 2 cm wide.
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13
Wrap the banana slices in the chocolate to make 8.
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14
Chillin the refrigerator to cool.
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15
If it becomes difficult to work with, chill it in the fridge.
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16
Put the shiratamako in a heatresistant bowl and add water a little bit at a time while mixing and smoothing it out.
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17
If you put in too much water at once, it'll become difficult to mix.
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18
Once the lumps have disappeared, add the sugar and mix some more.
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19
Then cover it with saran wrap and microwave it for 1.5 minutes (500 W).
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20
Take it out, mix it well with a spatula or your hand, wrap it again, and microwave for 3 intervals of 30 seconds, stirring each time.
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21
If it becomes hard, adjust the consistency with water.
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22
Take it out while it's hot and stir it until there are no clumps and it becomes semi-translucent and smooth.
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23
If necessary, microwave it for a little bit more time.
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24
In a large tray, coat with katakuriko, lay Step 10, coat with more katakuriko, then cut into 8 portions.
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25
Cover your hands with katakuriko, flatten Step 8 into a circle and wrap around the chilled Step 5 filling.
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26
Work fast here.
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27
Line them up with the seams down and refrigerate to chill (the chocolate melts easily so be careful).
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28
After chilling for 10 minutes, you have delicious chocolate banana daifuku.
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29
These were an experiment.
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30
The chocolate and banana shows through for a pretty finish.
