Ingredients
- 500g Idilio chocolate pearls (available from Idilio Origins in 2kg bags)
- 4 tbsp water
- 150g sugar
- 6 egg yolks
- 150g soft butter
- 150g flour
- ½ tsp baking powder
- 6 stiffly beaten egg whites
- Pepper (wild pepper from Madagascar is best)
preparation
- Melt the chocolate together with the 4 tablespoons of water in a water bath
- Mix the sugar and egg yolks with a whisk until foamy, add the softened butter and mix in.
- Allow the chocolate to cool slightly and mix in
- Add flour and baking powder and mix in
- Stir in some stiffly whipped egg whites and then gently fold in the remaining egg whites
- Spread the mixture on a tray lined with baking paper to a thickness of approx. 1 cm
- Bake in the middle of the oven preheated to 160 degrees for 20 minutes
- To dice
- Sprinkle with aromatic pepper. The wild Madagascar pepper from Akesson goes very well
The peppered chocolate peat goes great with coffee.
