Notes: Over a period of several days this week, I made these chocolates to go with a Mexican party I was having on Saturday. First, I infused the cream with a whole sliced jalapeno as I didn't find habaneros in the major supermarkets. The slabbed ganache set up very quickly at a cool room temperature so I was pleased with my tempering; it is getting better with practise! On the same day, I also made the mango layer. Boy, does it take a long time to reduce the pulpy mango puree. I didn't let it go to one-half volume, maybe two-thirds or so. This might have been responsible for the splitting of the ganache. I poured it over the first layer and let it set. A day or so later, I applied the precoat and let that set for another day. On Saturday morning, I dipped the pieces in semisweet chocolate then applied a transfer sheet on top. The finished chocolates set beautifully with very little streaking and only a bit of pooling at the base. Each layer has its own contribution: the bottom has a bit of heat from the pepper, and the top provides colour and tanginess. Highly recommended.
Chris has a nice set of step-by-step photos for making these.