Heat up the cream, invert sugar and kaffir lime to 85 °C. Pour the Belcolade Origins Lait Cameroon 45 Cacao-Trace on top.
Mix with a hand mixer to obtain a homogeneous and fluid ganache. When the mix reaches 35-38°C, add the butter and mix again.
Put the ganache on top of the pink peppercorn praliné in a frame of 36x27cm with a thickness of 6mm and let it set overnight in a fridge at 15°C with an average humidity level below 60%.
Cut the glaze with a guitar into the desired size and coat with tempered Belcolade Selection Lait Cacao-Trace. Put a transfer on top and let it crystalize.
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