For the ganache: Heat the whipping cream together with the Jamaican pepper and the cinnamon at 40°C and then let the mixture rest for one hour.

Heat both chocolates at 45°C.

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

Blend everything together until you get a smooth ganache.

For the filling: Mash the peanuts.

Blend the rice flakes together with the salt and the sugar.

Heat the Arabesque Milk 34% and add all the dry ingredients. 

Temper the mixture and roll out to a thickness of 2 mm and let it cool down.