Pink pepper - orange fruit tablet

Created by

  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
level 1

Recipe components

Callebaut® ingredients

Pink pepper - orange fruit


Crystallise. Mould tablets. 

  • 80g
    pink pepper
  • 100g
    fruit crunches orange

Sprinkle on soft moulded chocolate. 

Leave to set in fridge at 12°C. Unmould.