Complexity level  



  • Pink Peppercorn Praliné
  • Kaffir Lime Ganache
  • Coating
Cameroon Wild Chocolate Bar


1 Pink Peppercorn Praliné
  • Praline Collection Noisette IGP Piémont 62% 500 g
  • Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace 45 g
  • Pink Peppercorns 10 g
  • Mix all the ingredients together by using a stone mill. Temper the praline until a temperature of 24°C.
  • Pour into a frame of 36x27 with a thickness of 6mm and let it crystalize for a couple of minutes in a fridge at 4°C.
  • Transfer to a fridge at 15°C.
2 Kaffir Lime Ganache
  • Fresh Cream 35% 320 g
  • Sorbitol 18 g
  • Invert Sugar 56 g
  • Kaffir Lime Powder 5 g
  • Belcolade Noir Absolu Ebony Cacao-Trace 98 g
  • Butter 45 g
  • 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%. 
3 Coating
  • 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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