Intense Blackcurrant Chocolate Bonbons Recipe

Method

An autumnal twist on a classic fruit and chocolate pairing, these Intense Blackcurrant Chocolate Bonbons combine juicy blackcurrant purée with rich Valrhona Equatoriale Noire 55%. A dark chocolate shell encases the smooth cut ganache for a decadent, moreish finish.

How to Make Intense Blackcurrant Chocolate Bonbons:

Makes approx. 240 dipped pralinés

Make the Blackcurrant Solution:

1. Heat the Ravifruit blackcurrant purée to 25-30*C, add the xanthan gum and combine until fully dissolved
2. Add the glucose syrup and invert sugar, and bring to a simmer
3. Cover the pan to stop the liquid evaporating and let it cool to 60-65*C

Make the Ganache:

1. Melt 730g of Valrhona Equatoriale Noire 55%
2. Weigh your blackcurrant solution (you'll need 693g) and check the temperature is 60-70*C. If it isn't, reheat it
3. Pour half the fruit solution onto the melted chocolate and mix using an immersion blender
4. Add the rest of the fruit solution in two batches and blend until your emulsion has the perfect soft, glossy texture. If the texture still looks like a gel, continue to blend until smooth
5. Check the temperature and pour out the ganache when it reaches 32-34*C

Make the Bonbons:

1. Pour your blackcurrant ganache into a frame attached to a guitar sheet covered in a thin layer of couverture
2. Leave to set for 36 to 48 hours at 16-18*C and a 60% humidity level
3. Turn out the set ganache, coat it with a little of your remaining tempered couverture and use a guitar cutter to cut it into 1.5 x 3cm rectangles (or your preferred size and shape)
4. Dip your cut ganache in your tempered dark chocolate couverture and decorate with a transfer sheet
5. Store in an airtight box in the refrigerator at 4*C
6. Shelf life: 3 months in the above conditions

Enjoyed this recipe? Experiment with other flavours from our range of Ravifruit ambient fruit purées and your preferred Valrhona chocolate couverture.