Ingredients
Fruit paste
Blackcurrant pulp: 500 g
Sugar (1): 40 g
Yellow pectin: 12 g
Toofruit® Blackcurrant: 8 g
Sugar (2): 360 g
Glucose: 60 g
Citric acid: 3 g
Water: 3 g
Hazelnut-Blackcurrant Praline
Sugar: 300 g
Water: 100 g
Blanched hazelnuts: 600 g
Toofruit® Blackcurrant: 90 g
Milky chocolate: 180 g
Cocoa butter: 70 g
Assembly
QS of white chocolate couverture
Toofruit® Blackcurrant: 10 %
QS of natural violet colorant
Preparation
Fruit paste
Add sugar (1), Toofruit® Blackcurrant, and pectin to the fruit pulps. Bring to a boil.
Gradually add sugar (2) without losing the boil, then add the glucose last. Cook to 72° Brix / 39.6° Baumé. Stop the cooking with the citric acid solution and pour into a tray.
Blend after cooling.
Hazelnut-Blackcurrant Praline
Cook the water and sugar to 120°C. Add the hazelnuts, rub to coat, and caramelize.
Then dry overnight in a proofer at 40°C. Incorporate the Toofruit® Blackcurrant.
Crystallize with cocoa butter and milk chocolate, and temper to 27°C before pouring.
Assembly
Mix the three ingredients together and blend until smooth, temper before use.
Fill dark chocolate spheres with the blackcurrant fruit paste, then with the hazelnut-blackcurrant praline.
After crystallization, coat with the blackcurrant couverture.
