This single origin Madagascar delivers tart fruit notes that blend well with the rich and noble ﬂavor of black currant.
272g black currant puree
341g 65% Cacao Single Origin Madagascar
86g 38% Cacao Soleil d’Or
11g lemon juice
61% Cacao Lever du Soleil
Bring black currant puree, sugar and cream with glucose to a boil and pour over chocolates. Let stand for 5 minutes. At 35˚C/95˚F, add soft butter and emulsify. Cast into 3/8” x 10” x 12” frame. Allow to crystallize overnight.
Cut to desired shape and separate.
Enrobe in 61% Cacao Lever du Soleil.