Cacao Barry Red pepper - Fleur de Cao and pepper ganache - black sesame seed

Cacao Barry Red pepper - Fleur de Cao and pepper ganache - black sesame seed

Servings: 4 Moulds of 40 Units

Ingredients

Roasted Red Pepper Reduction

  • 500 grams Roasted Red Pepper Juice
  • 100 grams Glucose Syrup DE 60
  • 100 grams Sugar
  • 4 grams Salt

Fleur de Cao Dark Chocolate and Long Pepper Ganache

Black Sesame Seed Crisp Interior

Other

Instructions

Roasted Red Pepper Reduction

  • Roast the red peppers, peel & de-seed (for every 5 peppers, 1 with skin).
  • Blend and set aside 500g of the juice.
  • Add the sugars, salt and reduce on a low heat until a Brix of 70/75° is achieved.
  • Rectify the salt, if necessary, and set aside.

Fleur de Cao Dark Chocolate and Long Pepper Ganache

  • Dissolve the sugars and the salt in the cream and the water. Grate in the long pepper using a microplane.
  • Cool the liquid to 30°C.
  • Separately, melt the couverture and the anhydrous butter at 45/50°C.
  • Incorporate the liquid in the fatty part and emulsify uniformly.
  • Temper at around 32/33°C and pipe.

Black Sesame Seed Crisp Interior

  • Melt the couverture, the anhydrous butter and the cocoa butter.
  • Mix and incorporate the sesame paste, salt and the cereal.
  • Temper at around 23°C and spread out on sheets, approximately 1 mm thick.
  • Once crystallized, cut into 1.5 cm diameter discs.

Assembly

  • Temper the black paint and with an airbrush, spray droplets on the semi-sphere moulds.
  • Next, with the same paint graduate the colour on one side, and then repeat with the intense red paint and finally with the light red paint.
  • Finally temper the dark couverture and line the moulds, and pipe a dot of red pepper reduction in the moulds.
  • Then fill up the mould to half way with the dark chocolate truffle and then place a disc of sesame. Finish by filling up with truffle.
  • Leave to crystallise for a few hours and close with Fleur de Cao dark couverture chocolate (70% cocoa), unmould and set aside.

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