Cacao intensity and citrus freshness in one elegant bite. It is the spirit of Pisco Sour transformed into Peruvian chocolate craft: dark chocolate outside, a creamy pisco-lime center inside, and a bright finish that wakes up the senses.
Finely chop the bitter chocolate and place it in a bowl. Heat the cream with the glucose until steaming, without a hard boil, and pour it over the chocolate; let it sit for 1 minute.
Stir from the center until the ganache is smooth and glossy. Add the Quebranta pisco, lime juice, lemon zest, unsalted butter and
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Cover the ganache and chill for 18 minutes, just until firm enough to portion. It should feel creamy, not hard; this dessert contains alcohol, so it is not for children.
Shape 16 small centers on parchment paper and chill for 10 more minutes, until they hold their shape when touched. If they stick too much, chill them a little longer before coating.
Melt the coating chocolate in the microwave in short 20-second bursts, stirring between each one, until fluid and glossy. Do not overheat it: burnt chocolate is unnecessary gourmet drama.
Dip each center in the coating chocolate, let the excess drip off and place it back on the paper. Dust lightly with cocoa powder and chill for 8 minutes, until the shell is firm and the center stays creamy.
