Apples, Honey, and Black Pepper Truffle (Spice and Wolf)

Submitted by Brian Koster

• Cream 3 oz.
• Apple Puree * 1 1/4 oz.
• Sugar 1/4 oz.
• Milk Chocolate, chopped 6 oz.
• Honey 1/4 oz.
• Apple Brandy 1/3 oz.
• Butter 1/3 oz.
• Black Pepper, cracked ~
• Milk Chocolate Shells 70+
• Pink Peppercorns 70+

Boil Cream, Puree, and Sugar. Add the boiling cream to Chocolate. With hand blender, mix until smooth, then add Honey, Brandy, and Butter. Fold in Black Pepper to desired potency (2-3 turn on the pepper mill) and place in Pastry Bag. When cool on both sides of bag, pipe into Chocolate Shells. Chill, until firm then add a base of Chocolate. Glue a Pink Peppercorn onto top with extra melted Chocolate.

* Apple Puree made by simmering Apple Meat with White Wine, Sugar, Water, Lemon Juice, Honey, Bay Leaf, and Cloves.