Chop the banana in a blender and dry it in a frying pan with constant stirring. You should get a thick puree.
In a saucepan, mix agar, water and sugar. Put on the fire and cook to 110 degrees. In the bowl of a mixer, mix the cooled mashed potatoes and protein. Beat the puree at low speed, and when the syrup boils actively, go to the maximum. Put the melted chocolate in a pastry bag and let it cool.
When the syrup reaches 110 degrees, pour a thin stream along the walls into the bowl of the mixer. At the same time, the speed is slightly reduced so that the syrup does not spill.
Continue whipping until a thick mass is obtained. If desired, add a dye. Place the cooled chocolate in a bag in a large bag with a nozzle and spread marshmallow mass on the side
We spread marshmallows on parchment. Dry at room temperature for 6 hours, then sprinkle with powder and assemble the halves. Store at room temperature in a dry, airtight container