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
- 700 grams Heavy Cream
- 100 grams Water
- 8 grams Long Pepper, grated
- 100 grams Trimoline
- 100 grams Allez Belgian Glucose Syrup
- 100 grams Sorbitol
- 3 grams Salt
- 900 grams Cacao Barry Fleur de Cao 70% Dark Chocolate Baking Discs
- 200 grams Cacao Barry Lactée Supérieure Milk Chocolate Baking Discs
- 100 grams Anhydrous Butter
Black Sesame Seed Crisp Interior
- 160 grams Cacao Barry Lactée Barry Équilibre 35.3% Milk Chocolate Baking Discs
- 160 grams Black Sesame Seed Paste
- 34 grams Anhydrous Butter
- 20 grams Cocoa Butter
- 2 grams Salt
- 140 grams Crisp Cereal Pieces
Other
- Q.S. Cacao Barry Fleur de Cao 70% Dark Chocolate Baking Discs Quantum Satis i.e. "enough"
- Q.S. black paint (cocoa butter and black colouring)
- Q.S. intense red paint (cocoa butter and intense red colouring)
- Q.S. light red paint (cocoa butter and light red colouring)
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.