Recipe Courtesy Jenn Stone, Chocolatier, JS Bonbons, Toronto Here are some tools used when working with chocolate that are handy to have: Stainless steel bowls, heatproof spatula, offset pallet knife, bench scraper, marble slab, parchment paper, wooden spoon, heavy pot.
Toast pink peppercorns in a dry skillet until fragrant.
Melt white chocolate in stainless steel bowl over pot of hot water on stovetop. Temper by palleting chocolate on marble slab until it reaches 87 degrees F. Pour tempered chocolate evenly onto a piece of parchment paper and pallet until smooth. Lightly sprinkle cooled pink peppercorns onto chocolate while chocolate is still wet. Just before chocolate has completely set, cut with French knife into desired shapes. Store in airtight container in a cool dark place. Shelf life if properly stored: 4 months.