Red Lantern

All colours are to be sprayed tempered. Spray a dot (about 1 cm in size) using the gold-coloured cocoa butter at the top and bottom of the mould. Then spray the mould in full with the red cocoa butter, and let it set. Now spray a yellow dot in the middle then spray another layer of red over it to create a light effect. Finally, pour in CARMA® Dark Padera 55% and let it crystallise.

2g per praline

Mix the sugar (1) thoroughly with the pectin, and stir into the puree. Bring the mixture to a boil, add the sugar (2) and glucose, and boil again. Let it cool on a silicone mat, then blend until smooth along with the chilli flakes. Fill into a piping bag, and pipe 2g per praline.

8g per praline

Bring the cream and chilli (1) to a boil and leave to infuse for 15 minutes. In the meantime, heat the oil up to 200°C and pour over the chilli (2) to make chilli oil. Leave this to infuse as well. Strain the chillies from the cream, top up back to the original weight, and then add the sorbitol, glucose and invert sugar before heating the mixture until all the sugar has dissolved. Pour directly onto the CARMA® Dark Padera 55% and emulsify thoroughly. Add the oil and mix thoroughly again until a smooth ganache is formed. Pour it onto the gel at approx. 31°C, leaving some space for the lid. Let it crystallise overnight, then seal with tempered CARMA® Dark Padera 55% the next day and unmould.