Sechuan Pepper Caramel

Brian Broeckner, Denmark

Brian Broeckner
Sechuan Pepper Caramel

Caramelize the sugar.
Add whipping cream, passion fruit puree, butter, sechuan pepper, and glucose and heat up to 106 ˚ C.
Cool down and add the chocolate.
Cool down and pipe into dark chocolate shells.

Praline made at the World Chocolate Masters 2005 Finals in France.