Intense Blackcurrant Chocolate Bonbons

Method

Sweet, juicy berries meet rich dark chocolate in these decadent and moreish Intense Blackcurrant Chocolate Bonbons. Valrhona Equatoriale Noire 55% encasing an indulgent cut ganache with real blackcurrant purée - is there anything more delicious?

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.