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This single origin Madagascar delivers tart fruit notes that blend well with the rich and noble flavor of black currant.

Working Time: 45 minutes
This recipe contains: Dairy


272g black currant puree

28g sugar

174g cream

28g glucose

341g 65% Cacao Single Origin Madagascar

86g 38% Cacao Soleil d’Or

35g butter

11g lemon juice

25g Framboise

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.