Recipe step by step
Composition
- For around 14-16 bars
- Mold: Snack chocolate bar SF184 (Silikomart)
- Guava pâte de fruit
- Almond praline
- Veliche Intense 35 milk chocolate
- Decoration
1
Guava pâte de fruit
Ingredients
- 200 g Guava purée
- 50 g Water
- 50 g Sugar (1)
- 7 g Yellow pectin
- 50 g Glucose syrup
- 60 g Agave syrup
- 80 g Sugar (2)
- 7 g Citric acid
- 2 g Chipotle
- Thoroughly mix sugar (1) with yellow pectin.
- Heat the guava purée, chipotle and water in a saucepan. Heat to 40–50°C, stirring gently.
- Gradually whisk in the sugar (1) and pectin mixture while stirring continuously, then bring to a boil.
- Pass through a fine sieve to remove the chipotle from the mixture.
- Add glucose syrup, agave syrup and sugar..
- Bring the mixture to a full boil, then cook to 106°C, stirring constantly to prevent sticking and ensure even cooking.
- Remove from heat and immediately add citric acid. Mix thoroughly.
- Immediately pour the pâte de fruit into the silicone mold to a thickness of 3mm.
- Leave the pâte de fruit to dry before adding the almond praline layer.
2
Almond praline
Ingredients
- 250 g Almonds (peeled/roasted)
- 100 g Sugar
- 30 g Glucose
- 30 g Water
- 2 g Salt
- 125 g Veliche Intense 35 milk chocolate
- 20 g Veliche Temptation 64 dark chocolate
- 20 g Veliche cocoa butter
- Roast the almonds until dark.
- Boil the water, sugar and glucose to a dark caramel, then pour over the almonds.
- Once cooled, blend in a kitchen blender until smooth.
- Add the cocoa butter and chocolates, and blend until smooth.
- Temper the praline to 26°C and spread a 6mm layer on top of the pâte de fruit.
- Leave to crystalize, then unmold.
3
Veliche Intense 35 milk chocolate
- Melt the chocolate until 45°C.
- Temper the chocolate and enrobe the chocolate bars.
- Before the chocolate has fully crystallized, place the pepper decoration in the center.
4
Decoration
- Melt two portions of Veliche Obsession 30 white chocolate and color them. Color one portion green and the other red.
- Temper the chocolates according to the tempering curve for the white chocolate.
- Using a small piping bag, first pipe the shape of a jalapeño pepper with the red chocolate, approximately 3–4 cm high and 1 cm wide.
- After crystallization, add a few small dots of green chocolate to the top of the pepper.