Evocao™ | Long java pepper
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/5a81c25d639ca3320d9eea15ef586e0b.jpg?itok=gQO0kR2K)
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. |