Recipes: Xochipilli - Frank Haasnoot

Cut the crue de cocoa in smaller pieces.
Mix the crue de cocoa with the sugar, cocoa powder,orange peel and egg white.
Then bake it in the oven on 150’C

Preheat the cream and the long pepper to a cook and let it infuse for 1 hour.
Heat the cream again then add the invert sugar and honey.
Make a ganache from chocolates and the cream.
Add the butter and alcohol on room temperature and smoothen it with the mixer.

Heat all the juices, sugar and glucose.
Make a ganache from chocolates and the cream mixture.
Add the butter and alcohol on room temperature and smoothen it with the mixer.