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.

Recipe

Created by
  • Bart Van Cauwenberghe - Ambassador Chocolate Academy Benelux

Chocolate crunch

Ingredients Preparation
  • 100g
    Hazelnut Praline
  • 75g
    Pailleté Feuilletine
  • 25g
    Power 80
  • 10g
    ground coffee

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

Chocolate filling

Ingredients Preparation
  • 350g
    glucose
  • 130g
    cream
  • 130g
    blackcurrant puree
  • 2g

Boil and pour through a sieve.

  • 200g
    Power 80
  • 150g
    Cappuccino Callets™
  • 150g
    823

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

Finishing and presentation

Ingredients Preparation
  • Q.S.
    823

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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