Blackcurrant and juniper ganache

Berries such as blackcurrant and juniper are thought to have superpowers. True or not, they at least have super flavours that match chocolate very well. In this recipe, they're used to create a sophisticated and well-balanced ganache that even reveals coffee flavours. To soften the taste and make it accessible to a wide audience, it is combined with a hazelnut praline filling that's not too sweet to release the fruity flavours.

Level:: Medium

100 g

Callebaut Nuts - Hazelnut Praline - 5kg Bucket
75 g

Callebaut Deco&Textures - Pailleté Feuilletine - 2.5kg Box
25 g

Callebaut Dark Chocolate - Power 80 - 2.5kg Callets
10 g

ground coffee

Mix the ingredients, roll out thinly (2 mm) and cut according to the size of the mould.

350 g

glucose
130 g

cream
130 g

blackcurrant puree
2 g

Boil and pour through a sieve.

200 g

Callebaut Dark Chocolate - Power 80 - 2.5kg Callets
150 g

Callebaut Chocolate - Cappuccino Callets - 2.5kg Callets
150 g

Callebaut 823

Pour the cream-glucose mixture onto the chocolates, mix and allow to cool.

Q.S.

Callebaut 823

Coat a mould with milk chocolate. After hardening, fill it for 1/2 with the chocolate crunch. Continue to fill the mould with the rest of the chocolate filling. Once set, close off with Callebaut milk chocolate.