Pink peppercorn Cameroon milk chocolate
Pink peppercorn Cameroon milk chocolate
A silky milk chocolate case filled with an infused pink peppercorn ganache, bringing subtle spice and depth to every bite.
Pink peppercorn Cameroon milk chocolate ingredients
- Belcolade Cameroon milk chocolate: 300g
- 35% fat cream: 120g
- Sosa liquid glucose 60DE: 20g
- Sosa granulated sorbitol: 20g
- Salted butter: 1g
- Soc Chef peppercorns: Use as desired
- Food colours coloured cocoa butter: Red
- Food colours coloured cocoa butter: Black
- Belcolade cacao-trace milk chocolate: As desired
Pink peppercorn Cameroon milk chocolate method
- Combine the cream, glucose syrup, sorbitol powder and crushed pink peppercorns in a saucepan.
- Bring to a gentle boil, then reduce to a simmer for 3–5 minutes to allow the peppercorns to infuse.
- Strain the mixture and pour the hot liquid over the milk chocolate.
- Allow the mixture to cool to 45°C, then add the cubed butter.
- Blend with an immersion blender until smooth, fully combined and glossy.
- Temper the cocoa butters and milk chocolate.
- Create a splatter effect inside a rectangular chocolate mould using the red and black cocoa butters.
- Fill the mould with tempered milk chocolate, coating evenly to achieve the desired shell thickness.
Fill and finish
- Once the ganache has cooled to below 30°C, pipe it into the prepared chocolate shells.
- Leave to crystallise overnight.
- Seal the chocolates with tempered milk chocolate.

