Pink Peppercorn Bonbons Recipe by chef Paul Gardin

pink-peppercorn

INGREDIENTS (INFUSED GANACHE)

METHOD
  1. Bring to a boil the cream, trimoline and peppercorn.
  2. Let this infuse for 10 min then strain.
  3. Pour three times on the melted Temptation 64 Belgian dark couverture chocolate
  4. INGREDIENTS (HALF SPHERE SHELL)
  5. Tempered Emotion 58 Belgian dark couverture chocolate
METHOD
  1. Using an airbrush (or toothbrush), spray a thin layer of tempered plain cocoa butter.
  2. Once set, brush generously with copper powder then remove any excess.
  3. Fill up the cavities with tempered Emotion 58 Belgian dark couverture chocolate, shake the
    mould to remove any air bubbles. Remove any excess chocolate so you have a thin layer left.
  4. Fill up with the ganache (2 mm lower than the top) and leave to rest for 24 hours.
  5. Close up the mould with tempered Emotion 58 Belgian dark couverture chocolate and
    scrape any excess chocolate.
  6. Once set, unmould
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