A ganache is put together with couverture chocolate and heavy cream. A little on the thick side, so not 50%/50% this time.
Cayenne powder is added and all three heated together. A very watchful eye is kept because the cream boils over in the span of 2.33724 seconds or otherwise very fast.
It is stirred, the warmed chocolate, the heated cream and the cayenne. It is a real genuine mess. Stir and stir and it is still a mess. At length doubt overtakes the student and they think, "Oh, Chip, Jeeze, what did you tell me to do?" And then suddenly it all pulls together at once. And that will surprise the avid student but it will not stop them from thinking further that too much cayenne was added and that they will not like this.
Haven't you ever wondered how this persistent nagging doubt is such a drag on other people?
The chocolate was diluted with cream and it is not tempered. It will not have the attractive sheen of properly tempered professionally prepared chocolate. It will not snap. It will take a lot longer to harden, to the extent that it will eventually harden along the lines of one or more of the five less stable crystal formations.
But I don't care. La la la. I'm going to eat it, not market it.
Conclusion: Insufficient cayenne. The cream deadens it and so does the chocolate fat. I should have known that, but it seemed like so much, like I was overdoing it as my natural tendency, so I avoided that trap, and now look, I underdid it and cannot even detect it. I am tempted to add cayenne directly to the surface.
That could be the thing. Cayenne powder, or any other chile pepper powder and there are so many types, tapped directly on the surface through a template with holes the shape of a chile pepper, or a skull and crossbones, or a biohazard, or that chemical number color grid thing, or simply a number, so you see the chile pepper dosage right there on the surface. Basically, each one is a dare.
