Chop the chocolate and melt over a warm water bath. Place the chocolate on a piece of baking paper and spread it thinly with a pallet or a tablespoon. Put the chocolate in a cool place or, if possible
Pour the cherries into a sieve. Collect the juice. Boil up the juice to 4 tablespoons. Stir the remaining juice and starch until smooth and bind the juice. Add the cherries to the bound juice, fold in and chill
Mix the quark, sugar and lemon juice and stir until the sugar is dissolved. Peel and slice the bananas. Fold banana slices into the cream. Arrange cream and about 2 tbsp. each of thickened cherries in glasses. Carefully remove the chocolate from the baking paper, break it into pieces and decorate the Kiba cup with it. Add the remaining cherries
Waiting time approx. 30 minutes