Passion fruit puree 340g
Mix the pectin with sugar. Heat the puree and glucose to approximatly 70°C, gradually stir in the pectin mixture. Keep on cooking to 107°C and at the end add the acid.
Pour into the silpat moulds.
Madagascar chocolate 280g
Boil the pepper, glucose and trimoline on 80°C and pour into the melted 'Madagascar'chocolate and mix well.
Keep the mixture cooling untill it is 40°C and add the butter.
Pour it on the jellie top and keep it for a night cold(before cutting).
Dark couverture 53% Callebaut 811. 300g
cut the mixture into small piece of 20 by 25 mm and coat with dark couverture.
Chang Chih-Hung Taiwan
'Passion fruit-peppercorn praline' - Taïwan-
Made at the preselection in Taipei,Taïwan 2007