Mountain pepper

Tim Clark, Australia

Tim Clark
Mountain pepper


Mountain Pepper Ganache:

Boil the cream, glucose, honey & pepper, Wiz together with bar blender and set aside 10 mins covered to infuse. Boil again and strain over the force noir, cool then whip with butter. Pour into frame and over chablon, let crystallise then cut and dip.


ยท Mix both the chocolate and the praline paste together and spread out over silicon paper and sprinkle with pistachio nuts.

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