I. Dark Chocolate Couverture
Melt the dark couverture chocolate using bain-marie method. Follow the tempering process indicated on the packaging. When the chocolate is at good temperature, pour onto the mould to create a shell.
II. Dark sichuan pepper ganache
- Liquid Cream 255 g
- Glucose 45 g
- Inverted Sugar 45 g
- Sensation 72 Belgian dark couverture chocolate 310 g
- Butter oil 100 g
- Sichuan Pepper 20 g
Boil the Liquid cream, glucose, inverted sugar with Sichuan Pepper. Let infuse for 1 hour. Then boil again and pour onto the dark chocolate with a sieve. Mix and add butter oil. Leave to rest the ganache until it starts to harden. When the dark chocolate couverture is crystalized, fill the bonbon by half. Put one whole pistachio inside. Chill. When the bonbon is hard enough, close with tempered dark chocolate.