Used products: Roasted red pepper reduction
500 groasted red pepper juice
100 gglucose syrup DE 60
Preparation: Roasted red pepper reduction
Roast the red peppers, peel and de-seed (for every 5 peppers, 1 with skin).
Blend and set aside 500 g 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
Used products: Fleur de Cao dark chocolate and long pepper ganache
700 gwhipping 35% cream
8 glong pepper, grated
100 gglucose syrup DE 44
100 ganhydrous butter
Preparation: 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 couvertures 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.
Used products: Black sesame seed crisp interior
Preparation: 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 crystallised, cut into 1.5 cm diameter discs.
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.
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.