STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

Remove the coloured part of the orange peel with the help of a potato peeler and cut into thin strips.

STEP 5

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.

STEP 6

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.

STEP 7

Cook over very low heat until transparent and shiny.

STEP 8

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.