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Chocolate Confectionery
Enrobed praline
Ganache
Sustainable cocoa

BELCOLADE
MONO PEPPER

Complexity level  

AW 0,81

Composition

For 180 parts of 11g

  1. Pepper Ganache
  2. Enrobing
  1. Belcolade
  2. Recipes
  3. Mono Pepper
1 Pepper Ganache
Ingredients
  • Sugar 134g
  • Cream 35% 412g
  • Inverted Sugar 76g
  • Sorbitol 53g
  • Sichuan pepper 9g
  • Pink Pepper 9g
  • Butter 84g
Preparation
  • Make a caramel from the sugar.
  • Heat the cream together with the sorbitol and different peppers until 85°C.
  • Deglaze the caramel.
  • Add the inverted sugar, sieve and pour onto the Belcolade Origins Noir Papua New Guinea 73% Cacao-Trace and Belcolade Selection Noir Intense Cacao-Trace and mix with a spatula.
  • When the ganache reaches 35°C, add the butter and mix with an immersion blender.
  • Spread a thin layer of tempered chocolate on baking paper and place a 1,2cm high frame on top.
  • Pour the ganache into the frame and leave it to crystallize for 24 hours at 16°C with a relative humidity level below 60%.
2 Enrobing
Ingredients
Preparation
  • Heat the chocolate to 45°C and temper.
  • Cut the ganache with a guitar in desired shape and enrobe with tempered Belcolade Selection Noir Intense Cacao-Trace

Created by Jeffrey De Weyer

With taste mastering that starts from the bean, including an exceptional non-smoking drying technique, this 73% dark chocolate preserves the exquisite natural flavor of the cocoa beans. It truly showcases Papua New Guinea’s jewel of the mountains along the majestic Sepik River.

Spices and different peppers are a perfect combination with this great chocolate.

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