CAMEROON WILD PEPPER

Complexity level

CT LCCMR

Composition

Pink Peppercorn Praliné
Kaffir Lime Ganache
Coating

Cameroon Wild Chocolate Bar

Steps

1 Pink Peppercorn Praliné

Ingredients

Praline Collection Noisette IGP Piémont 62% 500 g

Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace 45 g

Belcolade Origins Lait Cameroon 45% Cacao-Trace 110 g

Pink Peppercorns 10 g

Preparation

Mix all the ingredients together by using a stone mill. Temper the praline until a temperature of 24°C.
Pour into a frame of 36x27 with a thickness of 6mm and let it crystalise for a couple of minutes in a fridge at 4°C.
Transfer to a fridge at 15°C.

2 Kaffir Lime Ganache

Ingredients

Fresh Cream 35% 320 g

Sorbitol 18 g

Invert Sugar 56 g

Kaffir Lime Powder 5 g

Belcolade Origins Lait Cameroon 45% Cacao-Trace 463 g

Belcolade Noir Absolu Ebony Cacao-Trace 98 g

Butter 45 g

Preparation

Heat up the cream, invert sugar and kaffir lime to 85 °C. Pour the Belcolade Origins Lait Cameroon 45 Cacao-Trace on top.
Mix with a hand mixer to obtain a homogeneous and fluid ganache. When the mix reaches 35-38°C, add the butter and mix again.
Put the ganache on top of the pink peppercorn praliné in a frame of 36x27cm with a thickness of 6mm and let it set overnight in a fridge at 15°C with an average humidity level below 60%.

3 Coating

Ingredients

Belcolade Selection Lait Cacao-Trace QS

Preparation

Cut the glaze with a guitar into the desired size and coat with tempered Belcolade Selection Lait Cacao-Trace. Put a transfer on top and let it crystalise.

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