Sechuan Pepper Caramel
Brian Broeckner, Denmark
- 150 g Sugar
- 150 g Whipping cream
- 50 g Passion fruit puree
- 30 g Butter
- 75 g Glucose
- 3 g Ground sechuan pepper
- 50 g Callebaut milk chocolate 823
- Callebaut dark chocolate 70-30-38 for moulding,
- 70,5% cocoa.
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.