Vanilla borstplaat
(hard candy)

White chocolates with pepper

• 250 GRAM SUGAR
• 1/2 CUP CREAM

• 200 GRAM WHITE CHOCOLATE
• 1 1/2 TBSP PINK PEPPERS
• 1 TBSP CREAM

Add the cream to the sugar and bring this to the boil. Cook on medium heat until the mixture becomes thick and falls in a thread from a spoon. Switch off the heat. Keep stirring until the mixture starts to make a scratching noise on the bottom of the pan. Spoon the mixture into forms and allow the mixture to harden for 2 hours.

See also recipes for coffee borstplaat and chocolate borstplaat. 

Melt the chocolate with the cream (au bain marie or in the microwave; add the peppers and stir. Put this mixture on a baking sheet and flatten with the back of a spoon. Cut circles with a small glass. Refrigerate the chocolates for 2 hours.

The combination of chocolate and peppers is impressive; see also chocolate chili truffles and chocolate chili pie.