Blackcurrant and juniper ganache

level 2

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.

Recipe components

Chocolate crunch

IngredientsPreparation

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

Chocolate filling

IngredientsPreparation
  • 350g
    glucose
  • 130g
    cream
  • 130g
    blackcurrant puree
  • 2g

Boil and pour through a sieve.

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

Finishing and presentation

IngredientsPreparation

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.