MOULDED PRALINES

RECIPES


Chocolate Foodpairing with Peru and Pepper

  • Red Pepper 520g
  • Strawberries 3 pieces
  • Water 400g
  • Crystal Sugar 100g
  • Cream (35% fat content) 400g
  • Invert Sugar 35g
  • Glucose 25g
  • Butter 65g
  • Sorbitol Crystals 15g
  • Black Pepper SQ

This praline is made using 2 recipes:
- Red Pepper Jam
- Black Peper Ganache
With this recipe you will have +/- 80 moulded chocolates.

Recipe 1: Red Pepper Jam


Ingredients:
Red Pepper 520g
Strawberries 3 pieces
Water 400g
Crystal Sugar 100g


Method for Recipe 1: Red Pepper Jam


Peel the Red Pepper and cut into small pieces. Mix the Sugar and Water and boil. Pour the Red Pepper into the Sugar syrup and let it candy for 1 hour on the source of heat.

Do not boil but keep the heat on. Pass through a sieve and let them drain for min 1 hour. Mix the Strawberries and the candied Red Pepper into the thermo-mix.

Cover with cling film and keep at room temperature of 18°C until you need it for final assembly below.

 

Recipe 2: Black Pepper Ganache


Ingredients:
Cream (35% fat content) 400g
Invert Sugar 35g
Glucose 25g
Belcolade Noir Collection
Peru 64 510g
Belcolade Lait Selection O3X5/J 60g
Butter 65g
Sorbitol Crystals 15g
Black Pepper SQ

Method for Ganache Black Pepper Recipe


Heat the Cream to 85°C with the Black Pepper, then add the Invert Sugar and the Sorbitol. Pour onto the Noir Collection Peru 64 and Lait Selection chocolate,

and using a hand mixer make the filling smooth and homogenous. When the ganache reaches a temperature of 35°C, add the Butter and then mix again.


Assembly of the final praline


Additional ingredients needed: Belcolade Noir Supreme E740/J

Into a pre-made moulded chocolate of your choice (using tempered Noir Supreme), fill up 1/3 with the Red Pepper Jam. Leave to dry for
at least 1 hour at a temperature of 18°C with an average humidity level lower than 60%. Then fill up the rest of the chocolate shell with the Black Pepper Ganache.

Leave to crystallise for 12 hours at a temperature of 18°C with an average humidity level lower than 60%.
After complete crystallisation, close the chocolate using tempered Noir Supreme.

Place the final product in a cold room with a temperature of 4°C for 3-4 minutes before de-moulding.