This recipe combines rich dark chocolate with a spicy kick of chili powder, finished with a smooth cocoa coating for a bold, fiery treat.
Ingredients:
Chop chocolate couverture. Put into a kettle together with the chili powder. Heat the cream until it just boils. Add the chopped chocolate and chili powder and stir until the chocolate is completely dissolved. Stir in the alcohol.
Let the mass cool down until it starts crystallizing and beat until smooth; if necessary reheat it. Afterwards spread walnut-sized pieces onto a sheet of baking paper and chill for approx. 1 hour. Coat the chocolates with untampered dark chocolate couverture (approx. 40°C) and quickly roll them in cocoa powder.
Shake off any excess of cocoa powder with a sieve.
Ingredients:
750 g cream
150 g glucose syrup
150 g butter
approx. 6 g chili powder
500 g hazelnut praline paste supreme
NNXX item 279
750 g finest dark chocolate couverture
60% TRAVEMÜNDE item 750
25 g alcohol
Gently heat up cream, butter and glucose syrup until it
just boils. Stir in chili powder then add chopped chocolate
couverture and nougat and let it dissolve. Finally stir in the
alcohol.
Cool the chili ganache down before depositing into dark
truffle shells. Finish as with the traditional method.
