Blackcurrant chocolate bonbon
A creation of Gaëtan Fiard
Pastry chef of the Intercontinental in Bordeaux and champion of the International Confectionary Art Competition (Mondial des Arts Sucrés)
Ingredients
Blackcurrant chocolate ganache
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
The Andros Chef frozen blackcurrant puree is a blend of three varieties from France including "Noir de Bourgogne". It offers an intense blackcurrant flavor with a well-balanced astringency and a perfect long tasting taste. Part of the varieties are directly sourced from Andros contracted growers. Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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Blackcurrant chocolate ganache
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. -
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.
