Red Pepper Jam:
Peel the Red Pepper and cut into small pieces. Mix the Sugar and Water and boil. Pour the Red Pepper into the Sugar syrup and let it candy for 1 hour on the source of heat. Do not boil but keep the heat on. Pass through a sieve and let them drain for min 1 hour. Mix the Strawberries and the candied Red Pepper into the thermo-mix. Cover with cling film and keep at room temperature of 18°C until you need it for final assembly below.
 
Ganache Black Pepper:
Heat the Cream to 85°C with the Black Pepper, then add the Invert Sugar and the Sorbitol. Pour onto the Noir Collection Peru 64 and Lait Selection chocolate, and using a hand mixer make the filling smooth and homogenous. When the ganache reaches a temperature of 35°C, add the Butter and then mix again.
 
Assembly of the final praline:
Additional ingredients needed: Belcolade Noir Supreme E740/J
 
Into a pre-made moulded chocolate of your choice (using tempered Noir Supreme), fill up 1/3 with the Red Pepper Jam. Leave to dry for at least 1 hour at a temperature of 18°C with an average humidity level lower than 60%
 
Then fill up the rest of the chocolate shell with the Black Pepper Ganache. Leave to crystallise for 12 hours at a temperature of 18°C with an average humidity level lower than 60%.

After complete crystallisation, close the chocolate using tempered Noir Supreme. Place the final product in a cold room with a temperature of 4°C for 3-4 minutes before de-moulding.