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CHILI PEPPER 76% DARK CHOCOLATE BAR

RECIPE FOR 10 CHOCOLATE BARS (100g each)

Difficulty level

Ingredients

SINFONIA CIOCCOLATO FONDENTE 76% g 1000
dried chili pepper powder g 2.5

Preparation

Temper SINFONIA FONDENTE 76%, then combine with chili pepper.
Cast in a proper polycarbonate mould and shake gently for a few seconds in order to remove any bubble.
Let crystallize at 15°C until the chocolate bar is fully detached, then remove it from the mould.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker