Dark chocolate pudding with sichuan pepper syrup

Melt the chocolate in a bain-marie, add the butter, stir until all is dissolved and cool in the blast chiller with the function of blast chilling for about twenty minutes.

When it is cold, add the egg yolks one at a time, then incorporate the egg whites whipped to snow, stirring with a spatula from bottom to top. Pour the mixture into a 20x10 rectangular mould covered with oven paper (or in 4 round moulds) and cool in the pre-cooled blast chiller with the function of blast chilling for 2 hours, so that it will curdle. 

Remove the coloured part of the orange peel with the help of a potato peeler and cut into thin strips. Squeeze the orange juice. Dissolve the brown sugar in the pot with 150 ml of water, add the chopped pepper, orange juice and simmer for 15 minutes. 

Blanch the orange peel for 5 minutes in boiling water, drain and transfer into a small pan with 3 tablespoons of cooking water and sugar. Cook over very low heat until transparent and shiny. Serve the pudding with the pepper syrup and the candied peel.

Thanks to the blast chilling function of the blast chiller, prepare a good chocolate pudding will be much faster. Instead of waiting 24 hours for it to settle in the refrigerator, in fact, you will only need a couple of hours in the blast chiller and your pudding will be ready to be consumed.