This flavor was inspired by a bonbon made by a friend who is also one of my favorite chocolatiers. I thought the combination would be ideal with the Madagascar chocolate and pink peppercorns I recently bought, but I was struggling with how to incorporate the wine. He generously shared his secret, which worked like a charm.
A red wine gelée tops a dark chocolate ganache laced with crushed Baies Rose pink peppercorns. Native to Madagascar, these berries have a gentle peppery flavor with fruity and floral notes that pair well with Madasgascar chocolate and a full-bodied red wine.
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Local Pickup: Free, by appointment, in Newton, MA.