Evocao™ | Long java pepper
Recipe
![](https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_b/_DSC2237_enoc-1625217902.jpg)
Long pepper ganache
ingredients | preparation |
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1. Make a hot infusion of 400 g of water and 34 g of chopped long pepper, filter after 4 minutes. |
Dark chocolate couverture
ingredients | preparation |
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Melt and mix the two ingredients, set aside. |
Other
Assembly
1. Pre-crystallize the chocolate paint and, using a spray gun, apply a light coat to the "Cacaofruit Convex-Evocao™" bonbon moulds. |