Sooo delicious (and super pretty) blackcurrant ganache. Make it with blackcurrants from the garden or the frozen ones from the supermarket freezer.
The finished chocolate bonbons have a shelf life of a minimum of 45 days (stored at 16-18°C).
120 g blackcurrants
3 g lemon juice
1.5 g vanilla paste
10 g whipping cream
10 g sorbitol (powder)
10 g glucose syrup
10 g dextrose (powder)
125 g white chocolate
7.5 g cocoa butter
30 g softened butter
1. In a
small saucepan, bring the blackcurrants, lemon juice, and vanilla paste briefly
to a boil over medium heat. Pass the cooked blackcurrants through a fine-mesh
sieve to remove seeds and skin.
2. Weigh
45 g of blackcurrant purée into a microwave-safe container. Add whipping cream,
sorbitol, glucose syrup, and dextrose. Heat the mixture in the microwave until
it boils. If you do not have a microwave, heat it in a
small saucepan over medium heat. Let it cool to 40°C before proceeding.
3. Combine
white chocolate and cocoa butter in a separate microwave-safe container. Melt
the mixture gently in the microwave (or a small saucepan), heating in short
intervals and stirring, until it reaches 35°C.
4. Gradually
pour the blackcurrant-cream mixture over the melted chocolate, a little at a
time, stirring in the centre with a silicone spatula. Add butter and stir until
the ganache becomes homogeneous. Use an immersion blender to blend the ganache
for a silky texture and a strong emulsion. It is now ready for use.
Below you will find the recipe in a printable version (both
in Danish and in English). Just click on the blue button :-)
