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

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.