Liqueur grapes – chocolate with cubeb pepper

Ingredients for 1 servings:

• 200 g grapes, drained from a grape liqueur batch
• 400 g chips, whole milk chocolate coating
• 1 pinch(s) of salt (fleur de sel)
• 1 tsp pepper (cubeb peppercorns)

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

nice idea for using the starter fruits of a grape liqueur and incredibly delicious

Deseed the grapes and finely chop the flesh. If you want it even finer, you can puree it and pass it through a sieve. Gently melt 300g of chocolate chips in a double boiler (low heat, just steam!), then stir in the remaining 100g. If working with chocolate bars or blocks, you’ll need to finely chop them first. Finely grate the cubeb pepper in a mortar and pestle. Add the grapes to the tempered chocolate and stir well. Stir in the fleur de sel and cubeb pepper. Line a large piece of baking paper (we recommend placing a baking sheet underneath if you need to transport it). Pour the chocolate onto it and spread it evenly with a spatula to the desired thickness (it shouldn’t be too thin; 1-2 cm is recommended). Let it dry overnight. The next day, line a large cutting board with baking paper and turn the chocolate out onto it. Then peel off the top layer of baking paper. Now the chocolate can be cut into squares or cut into desired shapes. The leftover chocolate pieces can be shaped into balls using two teaspoons, or rolled into a roll and wrapped in parchment paper (cut into coins after 1 day in the refrigerator). Place these chocolate pieces, each wrapped in parchment paper, in separate food storage containers and let them harden in the refrigerator. They make a lovely culinary gift in cellophane bags. They’re also suitable as dessert decorations.