Cream 150 g Blackcurrant purée 90 g
Glucose syrup DE60 40 g
Dark chocolate
couverture 70% 350 g
Milk chocolate 70 g
Butter 50 g
Inverted sugar 25 g
Blackcurrant fruit paste
Blackcurrant purée 250 g
Sugar 150 g
Yellow pectin 5 g
Sugar 25 g
Glucose-fructose syrup 50 g
Citric acid 5 g
Sweetened blackcurrant puree
Guaranteed French Origin. Thanks to our Fruit Sourcing Department and close partnerships with growers, we carefully select a blend of three French blackcurrant varieties, including Noir de Bourgogne, renowned for its exceptional aromatic intensity. Part of the fruit comes from contract farming, ensuring long-term access to high-quality blackcurrants. This puree delivers a deep, intense colour, a powerful ripe blackcurrant flavour and remarkable length on the palate, reflecting the character of the finest French varieties. An ideal ingredient for pastry, ice cream, sorbet and premium dessert applications.
Heat the cream with the butter and sugar. Stir in the blackcurrant purée and the glucose syrup. Bring to the boil. Add the purée. Mix to obtain a smooth
mixture. Off heat, add the chocolate. Leave to rest for 5 minutes, then mix until a smooth cream is obtained.
2. Blackcurrant fruit paste
Heat the blackcurrant purée with the first sugar and the yellow pectin, mixed beforehand. Then add the sugar, glucose-fructose syrup and cook at 105°C
for 1 minute. Off heat, stir in the citric acid. Pour onto a baking tray and leave to cool down before mixing.Inside the bonbon moulds, pipe half blackcurrant fruit paste and half blackcurrant chocolate ganache before closing.
A creation by
Gaëtan Fiard
Pastry chef of the Intercontinental in Bordeaux and champion of the International Confectionary Art Competition (Mondial des Arts Sucrés)
