CHILI PEPPER 76% DARK CHOCOLATE BAR
RECIPE FOR 10 CHOCOLATE BARS (100g each)
Difficulty level
RECIPE FOR 10 CHOCOLATE BARS (100g each)
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 76% | g 1000 |
| dried chili pepper powder | g 2.5 |
Preparation
Temper SINFONIA FONDENTE 76%, then combine with chili pepper.
Cast in a proper polycarbonate mould and shake gently for a few seconds in order to remove any bubble.
Let crystallize at 15°C until the chocolate bar is fully detached, then remove it from the mould.
Pastry Chef, Chocolatier and Baker
