Add processed bell pepper mixture, tomato sauce, and chicken stock.
2 tablespoons minced fresh ginger.2 medium red onions, thinly sliced.
1 1/2 teaspoons cumin seeds.3 small dried red chiles, seeded and crumbled.Juice of 1/2 lemon.
1 plum tomato, finely diced.Drain and rinse the mung beans.
In a large saucepan, melt 4 tablespoons of the butter.
Add the ginger and jalapeño and cook over moderately high heat until fragrant, about 2 minutes.To test for doneness, you can break a nut in half and check to see if it is light brown on the inside.
Keep an eye on the nuts because the sugar will burn very soon after it caramelizes.Remove the baking sheet from the oven and place on a wire rack.
When the nuts are completely cooled, break apart any that are clustered together..Fill a cornet half full with the tempered bittersweet chocolate.