1Use a little of the milk to make a paste with the cocoa powder in a bowl.
2Put milk, cocoa powder paste and sugar into a large saucepan, bring slowly to the boil whisking frequently.
3Put in the chocolate pistols and whisk until melted.
4Do not let the liquid stick to the bottom of the pan.
5Serve hot with a slug of Armagnac stirred in.
1Put the butter in to a large frying pan. Over a low heat allow the butter to melt slowly, take care not to let it burn, when the butter has melted add the sugar and keep over a low heat so that the butter and sugar combine into a sticky liquid.
2Whilst the butter and sugar are melting peel the bananas.
3Stir the butter and sugar together and carefully add the bananas. Spoon the syrup over the bananas and turn the bananas a couple of times. Cook for a few minutes only. The bananas should be firm in the middle and soft on the outside.
4Pour the rum over the mixture and light, allow the rum to burn out naturally. Take care not to have anything inflammable near the frying pan.
5Add the cinnamon powder or grate your cinnamon stick over the mixture. Stir to blend.
6Spoon onto plates, serve with the syrup and crème fraîche.