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Warm the cream at 18°C, add the ground pepper and mix; infuse
for about 12 hours. Boil the cream with pepper, filter and add
the inverted sugar; let it warm at 30°C. Pour the content on the
previously melted and tempered chocolate, mix well and gently
add the butter and the grappa. Strain in the proper frames and
let crystallize. Cut in 2.5x2.5 cm squares. Garnish with
serigraphy using clear sheets in relief with oblique stripes. |
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