Milk Chocolate Marquise with Finger Banana Center and Red Currant Sauce

This recipe uses curved, teardrop-shaped molds, 1½ inches (3.7 cm) in height. The molds are lined with a strip of acetate, 2 inches (5 cm) in height and 9 inches (22.5 cm) in length. The acetate is used both to make it easier to remove the desserts from the molds and to increase their height. Due to the curve at the narrow end of each mold, it is necessary to tape the ends of the acetate strips together and place the joined section at the tip of the teardrop.

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