Mountain pepper

Tim Clark, Australia

COMPOSITION

• Mountain Pepper Ganache
• Chocolate Praline Chablon

Mountain Pepper Ganache:

• 142g Fresh Cream
• 11g Glucose
• 11g Honey
• 159g Force Noir (cacao Barry chocolate)
• 7.5g Butter
• 7.5g Mountain Pepper

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.

Chablon:

• 70g Tempered 70% chocolate (Saothome)
• 18g Callebaut praline paste
• 80g Pistachio nuts

· 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.