Salt and Pepper Bars


Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Salted Caramel

Sugar 820 g 29 oz 30%
Evaporated milk 820 g 29 oz 30%
Heavy cream 340 g 12 oz 12%
Vanilla bean, split and scraped 1 bean 1 bean
Glucose syrup 680 g 24 oz 25%
Butter 50 g 2 oz 2%
Salt 1 tsp 1 tsp <1%
Fleur de sel 40 g 1 oz 1%
Cocoa butter spray as needed
Batch Size 2750 g 97 oz 100%

Pepper Ganache

Heavy cream 350 g 12 oz 27%
Glucose syrup 90 g 3 oz 7%
Black pepper, ground 20 g 0.75 oz 2%
Brandy 70 g 3 oz 7%
Butter, very soft 40 g 1 oz 2%
Dark chocolate, melted, tempered, at 32°C/90°F 700 g 25 oz 55%
Batch Size 1270 g 44.75 oz 100%
Dark chocolate, melted, tempered, for enrobing as needed
Black pepper, ground, for finishing as needed
Fleur de sel, for finishing as needed


To Make the Salted Caramel

  1. Combine the sugar, evaporated milk, 340 g of cream, and vanilla bean and its seeds in a saucepan. Bring to a boil, stirring constantly.
  2. Add the 680 g of glucose syrup and continue cooking over medium heat, while stirring, until the mixture reaches 110°C/230°F. Add the 50 g of butter.
  3. Cook while stirring until the mixture reaches 115°C/239°F (see Note). Add the salt, remove from the heat, remove the vanilla bean, and pour the caramel into a frame 12 × 24 × ⅜ in set on oiled parchment paper.
  4. Sprinkle the fleur de sel over the entire surface of the caramel immediately.
  5. Allow to cool to room temperature, about 1 hour.
  6. Spray with cocoa butter spray to protect from moisture.
  7. Place another frame 12 × 24 × ¼ in on top of the one containing the caramel.

To Make the Pepper Ganache

  1. Combine the 350 g of cream, 90 g of glucose syrup, and pepper in a saucepan. Bring to a boil. Remove from the heat and add the brandy.
  2. Allow to cool to 40°C/105°F.
  3. Stir the 40 g of butter into the tempered dark chocolate, taking care that no lumps of butter remain.
  4. Pour the cooled cream mixture over the tempered chocolate mixture.
  5. Using a spoon or spatula, stir in vigorous small circles outward to emulsify.
  6. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 34°C/94°F.
  7. Pour the ganache immediately into the frame on top of the salted caramel. Cover with plastic wrap and allow to crystallize overnight.

To Complete the Salt and Pepper Bars

  1. Remove the frames from the slab.
  2. Precoat the caramel side of the slab with the tempered dark chocolate.
  3. Cut into bars 19 mm × 8 cm/¾ × 3 in. Enrobe in the tempered dark chocolate. Before the chocolate sets, use a 3-prong dipping fork to make diagonal waves on top of each bar. Garnish each bar with a sprinkle of freshly ground black pepper and fleur de sel.