Heat the whipping cream together with the red pepper at 40°C and then allow the mixture to rest for one hour.

Heat both chocolates at 45°C.

Heat the red pepper cream at 50°C, strain it and then add the glucose syrup.

Blend everything together until you get a smooth ganache.

Spray the molds with a colored cocoa butter of your preference and then add the melted Arabesque Dark 60% chocolate.

Evenly cover the formed pralines with the Fruit Filling Raspberry and continue by pouring the ganache on top.

Finally, cover the pralines with the melted Arabesque Dark 60% chocolate.