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

Recipe

Created by
  • Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand
  • François Chartier - "Créateur d'harmonies" and author of Taste buds and Molecules
  1. Roasted red pepper reduction
  2. Fleur de Cao dark chocolate and long pepper ganache
  3. Black sesame seed crisp interior
  4. Others
  5. Assembly

Roasted red pepper reduction

ingredients preparation
  • 500g
    roasted red pepper juice
  • 100g
    glucose syrup DE 60
  • 100g
    sugar
  • 4g
    salt

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

ingredients preparation
  • 700g
    whipping 35% cream
  • 100g
    water
  • 8g
    long pepper, grated
  • 100g
    trimoline
  • 100g
    glucose syrup DE 44
  • 100g
    sorbitol
  • 3g
    salt
  • 900g
    CHD-O70FLEU
  • 200g
    CHM-O38LSUP
  • 100g
    anhydrous butter

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

ingredients preparation
  • 160g
    CHM-P35LBAR
  • 160g
    black sesame seed paste
  • 34g
    anhydrous butter
  • 20g
    cocoa butter
  • 2g
    salt
  • 140g
    crisp cereal pieces

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.

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