Long pepper ganache
1. Make a hot infusion of 400 g of water and 34 g of chopped long pepper, filter after 4 minutes.
Dark chocolate couverture
Melt and mix the two ingredients, set aside.
1. Pre-crystallize the chocolate paint and, using a spray gun, apply a light coat to the "Cacaofruit Convex-Evocao™" bonbon moulds.