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Made with Nyangbo 68%
Recipe by Brett Roy, Sweet Lollapalooza Fine Chocolates. Brett Roy, chocolatier for Sweet Lollapalooza Fine Chocolates began his career as a chef in Melbourne, Australia. After traveling the world as a chef, he settled down to pursue his passion for chocolate. Brett has been recognized as one of the top 10 chocolatiers in North America by Dessert Professional magazine and received more than 60 awards at the International Chocolate Awards competition.1 step
Recipe Step by Step
600g whipping cream
110g invert sugar
40g glucose syrup
60g European butter
30g Balinese whole long peppers
Heat the Balinese long peppers in an oven at 50°C (122°F) until fragrant.
Crush the roasted peppers with a mortar and pestle to release the oils.
Add to the whipping cream. Cover, refrigerate and infuse for 24 hours.
Heat the cream and pepper mixture to 84°C (183°F).
Let steep for 15 minutes. Strain. Re-scale the cream.
Heat the invert sugar and glucose. Add to the cream. Bring to a boil.
Melted the NYANGBO 68% couverture to 50-55°C (131°F).
Gradually add the cream to the melted couverture. Stir from the center to start the emulsion. Add the remaining cream in stages until you have a nice elastic ganache. Let cool to 40°C (104°F) and emulsify with the European butter.
Add the ganache to the prepared frame (10 mm x 34 cm square).
Once the ganache has crystallized, prepare a thin chablon on top. Use a 37.5 mm frame on the guitar to cut into rectangles and cut it a second time with a 15 mm guitar frame.
Separate the bonbon pieces.
Enrobe with NYANGBO 68% couverture.
Use some additional finely ground Balinese long pepper to decorate the enrobed bonbons.