Cashew, Barberry and Pink Peppercorn Chocolate Bars
10 servings
40 minutes
Untempered chocolate will not be shiny and will melt quickly - so you'll need a good thermometer for this recipe.
1
Preparing forms for tiles is easiest with polycarbonate. They need to be thoroughly wiped to be dry and clean.
2
Grind pistachios (into coarse crumbs), pepper (into powder), and dried rose petals in turn in a mortar. Chop cashews finely and add pepper to them. Roast seeds in a dry pan for a minute.
- Unsalted Pistachios: 50 g
- Pink pepper: 2 teaspoons
- Rose petals: 2 teaspoons
- Cashew: 100 g
3
Melt the chocolate in a water bath and heat it to 40–49 degrees, stirring constantly with a spatula. Then immediately transfer the bowl to a cold water bath (it's best to add ice to the water) and cool it to about 27 degrees, also stirring constantly. Then reheat it to 30 degrees.
- Dark chocolate 60%: 400 g
4
Add cashews with pepper and barberry to the melted chocolate and mix carefully. Fill the molds with this chocolate and remove excess with a spatula. Tap the filled mold on the table to release air bubbles inside. Decorate each bar on top with almonds, seeds, cherries, rose petals or pistachios.
- Cashew: 100 g
- Pink pepper: 2 teaspoons
- Barberry: 4 tablespoons
- Almond: 50 g
- Sunflower seeds: 50 g
- Dried cherries: 50 g
- Rose petals: 2 teaspoons
- Unsalted Pistachios: 50 g
5
Place the molds in the refrigerator for eight hours to let the chocolate set completely.