Chocolate and Pink Pepper Scarf

By corlear

Ingredients

• For the chocolate scarf:
• 1/2 cup butter
• 1/3 cup cocoa paste, melted
• 23/4 cup icing sugar
• 23/4 tbsp glucose
• 3/4 cup orange juice
• 3/4 cup plain flour
• 4 tbsp Grand Marnier
• For the chocolate filling:
• 41/4 oz 70% cooking chocolate
• 2 oz Gianduja
• 2 oz nibs
• 2/3 oz pink pepper

Details

Servings 10

Preparation

Step 1

For the chocolate scarf:
1. Mix the softened butter with the melted cocoa paste, then add the glucose at 130ºF and finally the icing sugar.
2. Add the flour, orange juice and Grand Marnier.
3. Once the dough has rested (overnight), stir until all the ingredients are thoroughly mixed together.

For the chocolate filling:
1. Melt the chocolate and add the melted Gianduja, nibs and pink pepper.
2. Leave to dry and cool.
3. Cut into ½" squares.

Final Steps & Preparation:
1. Fill an icing bag with the dough and piped small buttons onto a Silpat liner. Spread the buttons out slightly.
2. Bake in the oven at 345ºF for 5 to 7 min.
3. Remove from the oven and while still hot, place chocolate filling in the middle and wrap it up so that the shape gives the impression of volume.