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.