Evocao™ | Long java pepper

Used Cacao Barry products
Molded bonbons

Evocao™ | Long java pepper

Created by
  • Ramon Morato
    Global Creative Innovation Leader for the Cacao Barry® brand
level 2
Used Cacao Barry products
Recipe components

Long pepper ganache

  • 340g
    Java long pepper infused water
  • 7g
    milk protein
  • 180g
    Invert sugar (tremolina type)
  • 200g
    glucose syrup DE 60
  • 160g
  • 3g
  • 360g
    Glacier anhydrous milk fat
  • 25g
    cocoa butter

1. Make a hot infusion of 400 g of water and 34 g of chopped long pepper, filter after 4 minutes. 
2. Weigh 340 g of infusion, cool, add the milk protein, pass through the blender and dissolve the sugars and salt in the infusion.
3. Pour over the melted couverture at around 40ºC and emulsify.
4. Lastly, add the melted milk fat and cocoa butter at about 40ºC.
5. Emulsify correctly and pre-crystallize at 30/32ºC.

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.
2. Then pre-crystallize Evocao™ WholeFruit Chocolate and line the bonbon moulds.
3. Dose the truffle into the moulds when it is around 30/32ºC.
4. Allow to crystallize for a few hours and cover the base with Evocao™ WholeFruit Chocolate
5. Remove from the moulds and store.