Cassis Blackcurrant Chocolate

• Baking & Spices

  • 200 g White chocolate
  • 150 g White chocolate couverture

• Dairy

  • 21 g Butter

• Beer, Wine & Liquor

  • 9 g Cassis liqueur

• Other

  • 50 g Rams blackcurrant puree
  • 7.5 grams glucose

Found on isugarcoatit.com

Description

Ingredients

• 200 grams white chocolate for molding
• 50 grams blackcurrant puree
• 7.5 grams glucose
• 150 grams white chocolate couverture
• 21 grams butter, room temperature
• 9 grams cassis liqueur

Directions

• Prepare your molds by buffing with cotton or cheese cloth.
• Spray the mold, or use paint brush or your finger to add the coolour.
• Temper your chocolate. I used the seed method - heated the chocolate to 45º, added the seed, stirred the chocolate until the temperature dropped to 26/27º and then brought the temperature back up to to 28/29º. (see my other chocolate posts for instructions if using milk, or dark)
• Pour the chocolate into the molds and invert the molds to drain and scrape off excess.
• Allow the molds to set.
• Melt the chocolate partially and set aside.
• Combine the glucose and puree in a small saucepan and bring to a boil.
• Remove from heat and pour over the white chocolate. Let stand for about 30 seconds.
• Stir to combine, add the butter and continue to stir until the mixture is homogeneous.
• Stir in the liqueur until fully combined.
• Assembly:
• Transfer ganache to a piping bag and snip a small opening at the tip.
• Pipe ganache into molds, leaving room at the top for capping.
• Allow the filling to set, overnight, preferably, then use the leftover tempered chocolate from molding to spread a thin layer over the ganache. Scrape away any excess.
• Allow to set, then place in the refrigerator to set for an additional 10 minutes.
• Remove mold and invert on a flat, clean surface to release the chocolate.