Terrifying ghosts of banana and chocolate

Preparation

1. An hour before to prepare them we put the bananas in the refrigerator. If they are cold, the chocolate will cool more quickly and it will be easier to make the topping.

2. We put the chopped chocolate in the glass and grate to turbo boost.

3. We add the water and program 3 minutes, 80º, spoon speed.

4. We split the bananas by more than half (we discard a third or so). The cut must be made so that they can stand on a plate.

5. We insert the ice cream stick through the cut part, as if they were a lolly.

6. We dip each one in the hot chocolate and wait, with it in hand, for it to cool down a bit. They cool fast. We place a rolled almond in each eye and with a toothpick we draw the mouth. On each almond, a drop of chocolate acting as a pupil. We deposit it in a glass so that the coverage does not rub against anything and we put it in the fridge.

7. We repeat the operation with each banana.

8. If while we are making them the chocolate is too solid, we add 25 ml more of water and we go back to programming 3 minutes, 80º, spoon speed.

9. We leave in the fridge until serving time, we will remove the ice cream stick and place them on a plate.