---
title: Plant-based Blackcurrant Ganache | Pastry1 Magazine
description: Learn how to make this elegant plant-based blackcurrant ganache. Recipe by Nicolas Cloiseau.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Plant-based Blackcurrant Ganache | Pastry1 Magazine](https://www.parisgourmet.com/magazine/plant-based-blackcurrant-ganache)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | Jun 18, 2024 2:51:38 PM

BY NICOLAS CLOISEAU, M.O.F. CHOCOLATIER

For 80 portions

CHEF'S TIP: The addition of blackcurrant buds brings a floral note to this fruity ganache. They bring elegance, complexity and intensity to the palate.

 

INGREDIENTS

130 g mineral water  
5 g blackcurrant pepper  
50 g cocoa butter  
60 g refined hazelnut oil  
50 g chicory fibre  
310 g Burgundy blackcurrant purée  
75 g blackcurrant concentrate  
10 g lemon juice  
740 g 56% dark chocolate couverture  
220 g 55% coconut milk couverture  
220 g DE60 glucose  
1500 g 61% dark chocolate couverture for pre-coating and coating

METHOD:

Infuse mineral water with blackcurrant pepper for 8 minutes.  
Filter and leave to cool. Make a soft butter using the cocoa butter and oil.  
Dilute chicory fiber in the flavoured water and heat to 75°C, stirring continually. Add the blackcurrant purée and concentrate, then the lemon juice, and keep at 75°C. Gradually pour the mixture over the chopped couvertures, stirring constantly to create an emulsion.   
Add glucose and the soft butter, then mix again to obtain a mass at 31°C. Pour into a 36 x 36 x 12 mm frame. Leave to set for 24 hours at 12°C. Then pre-coat with dark couverture and cut into 15 mm x 30 mm chocolate sweets. Leave to set for 24 hours at 18°C. Coat with a dipping fork in dark couverture tempered to 31°C. Using a cornet, decorate with thin lines of violet chocolate. Leave to set for one hour at 15°C.

 

[View full post](https://www.parisgourmet.com/magazine/plant-based-blackcurrant-ganache)

```json
{
  "@context" : "http://schema.org",
  "@type" : "BlogPosting",
  "author" : {
    "@type" : "Person",
    "name" : "Charlotte Brown"
  },
  "dateModified" : "2024-06-18T14:51:38.036Z",
  "datePublished" : "2024-06-18T14:51:38Z",
  "headline" : "Plant-based Blackcurrant Ganache",
  "image" : {
    "@type" : "ImageObject",
    "height" : 755,
    "url" : "https://238024.fs1.hubspotusercontent-na1.net/hubfs/238024/Paris%20Gourmet%20Website%20Images%20-%202023/Magazine%20Blog%20Images/Recipes/retouche%20bonbon.jpeg",
    "width" : 666
  },
  "mainEntityOfPage" : "https://www.parisgourmet.com/magazine/plant-based-blackcurrant-ganache",
  "publisher" : {
    "@type" : "Organization",
    "logo" : {
      "@type" : "ImageObject",
      "height" : 60,
      "url" : "/hs/hsstatic/content_shared_assets/static-1.4092/img/default-amp-logo.png",
      "width" : 60
    },
    "name" : "Magazine"
  }
}
```