Tellicherry pepper chocolate loaf
- Level:
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Difficult
Tellicherry pepper & hazelnut praline
Ingredients: Tellicherry pepper & hazelnut praline
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Q.S.Tellicherry pepper corns
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Q.S.sugar
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Q.S.Chopped caramelised hazelnuts
Preparation: Tellicherry pepper & hazelnut praline
- Toast the peppers briefly in a hot pan to release the aromas – then keep aside.
- Caramelise the sugar.
- Pour the caramel over the pepper corns and leave to set.
- Break the pepper caramel into pieces and add into a blender.
- Add caramelised hazelnuts.
- Grind into a praline paste.
Pepper cake
Ingredients: Pepper cake
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69 gbutter
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92,5 gflour
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23 galmond flour
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3,5 gbaking soda
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30 gcocoa powder
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2,25 gsalt
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50 geggs
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69 gbrown sugar
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55 gcaster sugar
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69 gmascarpone
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55 gmilk
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55 gespresso coffee
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46 gTallicherry pepper & hazelnut praline
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23 g811‐E4
Preparation: Pepper cake
- Add the eggs and the sugars in a bowl and mix using a whisk until pale.
- Combine mascarpone and dark chocolate into a smooth paste-like consistency and mix into the eggs and sugar mixture.
- Add in the Tellicherry pepper & hazelnut praline and mix until combined.
- Add the dry ingredients (flour, almond flour, baking soda, cocoa powder and salt) into the egg mixture, alternating with the milk.
- Add in the warm espresso followed by melted butter.
- Pipe 275 g of batter into a cake mould (CAKE-MK by Silikomart).
- Bake the sponge batter at 165°C for around 20 minutes or until the skewer comes out clean.
- Leave to cool.
Pepper Crémeux
Ingredients: Pepper Crémeux
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115 gheavy cream
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115 gmilk
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49 gEgg yolk
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19,5 gCaster sugar #1
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19 gCaster sugar #2
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2 ggelatin
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7,5 gPepper
Preparation: Pepper Crémeux
- Hydrate gelatine in cold water.
- Infuse heavy cream with toasted, crushed black pepper, and strain and rescale to get 115 g of heavy cream.
- Combine heavy cream, milk and caster sugar #1 in a heavy bottom pan and bring to a simmer.
- Combine egg yolks and caster sugar #2 and temper this using the milk mix.
- Put it back on the heat and cook until the mix reaches 82℃.
- Take it off the heat and add in the bloomed gelatine and mix until it dissolves.
- Pour it over semi melted chocolate and emulsify.
- Pipe the crémeux into the cavity of the cake and freeze.
- Pour the remaining crémeux into a squeeze bottle with 1 - 2 mm opening and carefully pipe drops into a bowl with liquid nitrogen.
- Collect using a strainer or a perforated ladle and reserve the tiny crémeux pearls in the freezer.
Dark namelaka
Ingredients: Dark namelaka
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67 gmilk
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2 ggelatin
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10 gwater
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133 gheavy cream
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83 g811‐E4
Preparation: Dark namelaka
- Hydrate gelatin in ice cold water, set aside for 10 minutes.
- Heat milk, turn off the heat and add bloomed gelatin.
- Pour this over melted dark chocolate and add in cold heavy cream and emulsify.
- Surface wrap this mix and store in the chiller for at least 6 - 8 hours before use.
Dark chocolate glaze
Ingredients: Dark chocolate glaze
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62,5 gCallebaut Cocoa Butter
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312,5 g811‐E4
Preparation: Dark chocolate glaze
- Melt dark chocolate and mix in with melted cocoa butter.
- Add in the hazelnut paste and mix.
- Use at 33-35℃.
Assembly
- De-mould the cake once frozen.
- Whip up the dark namelaka using the whisk attachment and transfer into a piping bag with a big round nozzle.
- Pipe some namelaka onto the pepper crémeux layer on the cake and smoothen and level the namelaka using a palette knife.
- Throw on the crémeux pearls and cover the entire top with the pearls and let freeze.
- Melt the dark chocolate coating to 33℃-35℃ and set aside.
- Dip the cake in the coating using a paring knife or skewers just until the sides are covered.
- Clean the bottom by scraping off excess glaze and place the cake on a platter.
- Grind some pepper onto your cake and place a chocolate garnish in the centre to finish.
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