Peppered chocolate peat

Gepfefferter Schoggi Torf


  • 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)


  1. Melt the chocolate together with the 4 tablespoons of water in a water bath
  2. Mix the sugar and egg yolks with a whisk until foamy, add the softened butter and mix in.
  3. Allow the chocolate to cool slightly and mix in
  4. Add flour and baking powder and mix in
  5. Stir in some stiffly whipped egg whites and then gently fold in the remaining egg whites
  6. Spread the mixture on a tray lined with baking paper to a thickness of approx. 1 cm
  7. Bake in the middle of the oven preheated to 160 degrees for 20 minutes
  8. To dice
  9. Sprinkle with aromatic pepper. The wild Madagascar pepper from Akesson goes very well

The peppered chocolate peat goes great with coffee.

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