It seems you are using Internet Explorer 11, which is not supported by this website. We recommend Google Chrome for the best browsing experience.

Cameroon Wild Chocolate Bar

31 May 2022


This recipe is part of the Belcolade Live Demo, a series of webinars during which our Belcolade Chocolate Experts do not only share a recipe from A to Z but also answer live questions from participants.  Click here to know more about the upcoming Belcolade Live Demos and how to register.


This application is made using 2 recipes: 

  1. Pink Peppercorn Praliné
  2. Kaffir Lime Ganache

1. Pink Peppercorn Praliné


Mix all ingredients together by using a stone mill. Temper the praline until a temperature of 24°C.

Pour into a frame of 36x27 with a thickness of 6mm and let crystalize for a couple of minutes in a fridge of 4°C.

Remove to a fridge of 15°C. 

2. Kaffir Lime Ganache


Heat up the cream, invert sugar and kaffir lime until 85 °C. Pour on top of it the Belcolade Origins Lait Cameroon 45 Cacao-Trace.

Mix with a hand mixer to obtain a homogeneous and fluid ganache. When the mix reaches 35-38 °C add the butter and mix again.

Put the chocolate ganache on top of the pink peppercorn praliné in a frame of 36x27cm with a thickness of 6mm and let set overnight in a fridge of 15°C with an average humidity level below 60%.