Apricot, Vanilla & Black Pepper


Created by
  • Greg Hook - Cacao Barry Ambassador - Chocolate Arts

Apricot Paste

Ingredients Preparation
  • 550g
    apricot puree

Dehydrate to create an apricot ‘leather’ 

  • 450g
    apricot puree

Heat puree to 60°C 

Add the warm puree to the leather to soften. Mix until leather and puree are completely homogenous. 

Heat to 40° C.

  • 50g
  • 20g
    yellow pectin

Mix sugar and pectin together.

Add to puree and mix completely.

  • 100g


Bring to boil and cook to 102°C. 

  • 6g
  • 6g
    citric acid solution

Add citric acid to water to dissolve 

Take puree off heat and whisk in citric acid. Let cool.


Ingredients Preparation
  • 200g
    36% cream
  • 20g

Bring to 60°C 

  • 350g
    Zéphyr™ Caramel
  • 20g
    vanilla paste

Remove from heat and pour over

Emulsify at 34°C and pipe at 31°C. 


Spray mold lightly down one side with orange cacao butter.
Grind black pepper into Zéphyr™ Caramel white chocolate to taste. The taste will need to be quite strong.
Cast thin shell with crystallized Caramel Zephyr™


Pipe Apricot paste into shell.
Pipe in ganache.
When ganache has crystallized seal with Zéphyr™ Caramel white chocolate.

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