NY Borough: Manhattan
Red Pepper/Strawberry confit - white chocolate Zephyr™
Chocolate used: Zéphyr™ White Chocolate
Flavors: Red Pepper / Strawberry confit - white chocolate Zéphyr™ Cheesecake Ganache
Inspiration: Back in France, the best Cheesecake I had was the traditional New York style recipe. When I was asked to create a bonbon for the W50B in New York, the cheesecake
flavors automatically came to mind. To add a seasonal touch, strawberry was a natural flavor combination. Inspired by my work on ‘Invasion of the plants’ I wanted to keep this direction and add a twist to the famous Strawberry New York Style Cheesecake with Red peppers.
Red pepper confit
Bake the peppers in a 200ºC oven until completely colored. Reserve covered with plastic wrap.
Melt the white chocolate together with the cocoa butter.
Measurements per bonbon: 0.3 g of strawberry purée, 2 g of pepper confit and 3 g of cheesecake ganache.