Red pepper - Fleur de Cao and pepper ganache - black sesame seed

Red pepper - Fleur de Cao and pepper ganache - black sesame seed

Level:
Medium
Makes:
Ingredients for approx. 4 moulds of 40 units

Roasted red pepper reduction

Used products: Roasted red pepper reduction

  • 1.1 lb
    roasted red pepper juice
  • 3.5 oz
    glucose syrup DE 60
  • 3.5 oz
    sugar
  • 0.1 oz
    salt

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

Fleur de Cao dark chocolate and long pepper ganache

Used products: Fleur de Cao dark chocolate and long pepper ganache

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.

Black sesame seed crisp interior

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.

Others

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.
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.