Note that it may seem like a lot of peppers for the cream ratio but, dairy products break down capsaicin thus making it less hot. Also once you shell them with another layer of chocolate it reduces their heat yet again.
- 105g heavy cream ( 35%) + a little bit extra
- 2-3 Thai pepper chopped in half
- 1/2tsp cayenne pepper
- 29g corn syrup
- 15g room temperature butter
- 200g dark chocolate + extra chocolate for the tempering
- In a pot brings to a boil the peppers and the cream, turn off heat, cover, and let it sit for about 5 minutes. We need to remove the peppers from the mix. If the seeds have spread, run it a chinois strainer to filter them out. In the process may have lost about 10% of the cream, simply re-add some to the mix until you are back to 105g.
- Start tempering the chocolate following these instructions.
- While you wait, you can pour back the pepper cream into a pot with the corn syrup. Bring it to a boil while mixing then let it cool.
- Once you have your tempered chocolate, bring it back to 90F and mix in the butter. Once there is no chunk left, pour the pepper cream in and mix thoroughly for a few minutes. Scrape the side and make sure it’s well combined. It should have a nice sheen to it.
- If you will dip them, pour the mixture into a container and using a spatula flatten it to the desired height you need. Cover directly on the ganache with plastic film and let rest for at least 12 hours at room temperature. This will allow the mixture to crystalize.
- Remove the plastic film.
- If you will mould it, put the ganache in a piping bag and proceed with filling your mold. See how to mold chocolate.
- Again, redo some tempered chocolate. A nice tip is to coat the whole top with chocolate and then cut it to the desired size. You can then dip the whole chocolate into the tempered one. This allows you to have a solid surface on the chocolate to work with.