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:
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Medium
Chocolate crunch
Ingredients: Chocolate crunch
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2.6 ozM-7PAIL
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0.9 oz80-20-44NV
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0.4 ozground coffee
Preparation: Chocolate crunch
Mix the ingredients, roll out thinly (2 mm) and cut according to the size of the mould.
Chocolate filling
Ingredients: Chocolate filling
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12.3 ozglucose
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4.6 ozcream
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4.6 ozblackcurrant puree
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0.1 oz
Preparation: Chocolate filling
Boil and pour through a sieve.
Ingredients: Chocolate filling
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7.1 oz80-20-44NV
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5.3 ozCAPPUCCINO
Preparation: Chocolate filling
Pour the cream-glucose mixture onto the chocolates, mix and allow to cool.
Finishing and presentation
Ingredients: Finishing and presentation
Preparation: Finishing and presentation
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.
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