Some time ago, Franck Taste and Nature has sent us of the red Pepper from Kampot, Cambodia.
It is a pepper, very aromatic, and upon the opening of the bag, its perfume has filled the nostrils. To taste, it is very fragrant and not too spicy.
I first thought to use it in a dish salty, and then after a first test, I told myself that I was going to eventually associate it with chocolate.
Last Sunday, I launched in the achievement of cookies mellow chocolate and pepper. The result is surprising and delicious. We get a subtle balance between the roundness of the chocolate and the scents and the very light spiciness of pepper from kampot.
We have tasted with a drink whose recipe is coming soon… Perfect for this season.
Chocolate and pepper
To 10 cookies Save Print Ingredients
- 100 g of good dark chocolate
- 8 g of red pepper from Kampot
- 30 g of salted butter
- 55 g of flour
- 1/2 teaspoon of yeast
- 70 g of brown sugar
- 1 egg
- Preheat your oven to 160°.
- Break the dark chocolate into chunks, add the butter and melt it in a saucepan in a bain-marie, stirring well, and set aside.
- Using an electric mixer, whisk the egg and brown sugar until the mixture is well sparkling. Add the melted chocolate, mixing well, then the flour and the yeast. Finish by adding the ground pepper and whisk again to mix.
- On a baking sheet covered with parchment paper, drop about a dozen mounds of the mixture.
- Cook in convection for 10 minutes. The cookies will be spread a bit and the surface will crack.
- Let cool for 10 minutes before handling.