2) To make the feuillantine: Melt chocolate and butter in microwave; add feuillantine and spread on parchment paper. Cut with ring cutter to dariole dimension.
3) Slice bananas and seal in a vacuum bag with syrup and curry powder.
4) Invert ice cream onto feuillantine disks. Place ice cream "cake" on the plates and cover each with 2 tablespoons of the bananas.
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