Dark chocolates with pepper ganache
Dark chocolates with pepper ganache
These dark chocolate truffles blend deep, roasted cocoa notes with spiced pink pepper.
Pepper ganache ingredients
- Belcolade origins Papua New Guinea dark chocolate 70% : 334g
- Belcolade superior dark chocolate 60% : 189g
- Sucranna granulated sugar : 134g
- Cream 35% : 412g
- Sosa invert sugar : 76g
- Sosa sorbitol : 53g
- Sichuan pepper : 9g
- Pink pepper : 9g
- Butter : 84g
Pepper ganache method
- Make a caramel from the sugar.
- Heat the cream together with the sorbitol and different peppers until 85°C.
- Deglaze the caramel.
- Add the invert sugar, sieve and pour onto the Papua New Guinea and superior dark chocolates, then mix with a spatula.
- When the ganache reaches 35°C, add the butter and mix with an immersion blender.
- Spread a thin layer of tempered chocolate on baking paper and place a 1.2cm high frame on top.
- Pour the ganache into the frame and leave it to crystallise for 24 hours at 16°C, with a relative humidity level below 60%.
Enrobing the pepper ganache ingredients
- Belcolade superior dark chocolate 60% : As desired
Enrobing the pepper ganache method
- Heat the chocolate 45°C and temper.
- Cut the ganache with a guitar into the desired shape and enrobe with the tempered dark chocolate.
Assemble and serve
- To complement the deep, roasted cocoa notes and warming pepper, serve with a bold espresso or smoky whisky.
Products from the recipe
Belcolade Origins Papua New Guinea organic cacao-trace dark chocolate buttons (70%) - 15kg
Regular price
£232.87
Sale price
£232.87
Regular price
£232.87
Choose your option
Choose your option
Choose your option
Sosa granulated sorbitol - 750g
Regular price
£8.85
Sale price
£8.85
Regular price
£8.85
Choose your option
Belcolade dark chocolate (60%) buttons - 15kg
Regular price
£156.25
Sale price
£156.25
Regular price
£156.25
