Red pepper - Fleur de Cao and pepper ganache - black sesame seed
Recipe
![](https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_b/Chocolate_Wine_fleur-de-cao_Customerrecipe_enoc.jpg)
Roasted red pepper reduction
ingredients | preparation |
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Roast the red peppers, peel and de-seed (for every 5 peppers, 1 with skin). |
Fleur de Cao dark chocolate and long pepper ganache
ingredients | preparation |
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Dissolve the sugars and the salt in the cream and the water. Grate in the long pepper using a Microplane. |
Black sesame seed crisp interior
ingredients | preparation |
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Melt the couverture, the anhydrous butter and the cocoa butter. |
Others
Assembly
Temper the black paint and with an airbrush, spray droplets on the semi-sphere moulds. |