Recipes 2004 - 05

Assembling

Spread the hazelnut/rose pepper praline in a frame of 30 x 30 cm.
Pour the rose pepper ganache over the praline.
When ready cut into suitable pieces.
Dip into Papua milk chocolate.
Decorate with rose pepper.

Haselnut & pepper praliné

Step 1 : Ingredients

• 200 g sugar
• 120 g roasted hazelnuts Callebaut NOG
• 1 tea spoon crushed rose pepper

Method

Caramelize the sugar.
Add the hazelnuts and the pepper.
Cool down.
Blend .

Step 2 : Ingredients

• 320 g hazelnut/pepper praliné (see above)
• 200 g Callebaut PNP hazelnut paste
• 200 g Callebaut "Chocolat d'Origine" Java milk chocolate

Method

Melt  the chocolate.
Add PNP and the hazelnut/pepper praline.

Rose pepper ganache

Ingredients

• 200 g cream
• 200 g Callebaut "Chocolat d'Origine" Papua milk chocolate
• 6 g rose pepper
• 50 g butter
• 40 g glucose

Method

Boil the cream and glucose together with rose pepper.
Let absorb for approx. one hour.
Boil the cream mixture again.
Sieve away the pepper and pour the cream mixture over the chocolate.
Add the butter.