Red pepper - Fleur de Cao and pepper ganache - black sesame seed

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

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.

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.