Cassis Blackcurrant Chocolate

Cassis Blackcurrant Chocolate

  • Prepare: 1H
  • Cook: 15M
  • Total: 1H 15M
Cassis Blackcurrant Chocolate

Cassis Blackcurrant Chocolate

Ingredients

  • 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
  • Time
  • Prepare: 1H
  • Cook: 15M
  • Total: 1H 15M

Found on

Description

unforgettably sweet...

Cassis Blackcurrant Chocolate bonbons are a smooth, thin layer of white chocolate filled with a silky, jewel-toned, blackcurrant ganache.

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.
  • Serves: 36 bonbons
  • Prepare: 1 hour
  • Cook Time: 15 mins
  • TotalTime:
isugarcoatit.com

isugarcoatit.com

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Title:

Cassis Blackcurrant Chocolate - I Sugar Coat It

Descrition:

Cassis Blackcurrant Chocolate bonbons are a smooth, thin layer of white chocolate filled with a silky, jewel-toned, blackcurrant ganache.

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

The first person this recipe

isugarcoatit.com

isugarcoatit.com

186 0

Found on isugarcoatit.com

I Sugar Coat It

Cassis Blackcurrant Chocolate - I Sugar Coat It

Cassis Blackcurrant Chocolate bonbons are a smooth, thin layer of white chocolate filled with a silky, jewel-toned, blackcurrant ganache.