This single origin Madagascar delivers tart fruit notes that blend well with the rich and noble flavor of black currant.
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.
https://www.guittard.com/in-the-kitchen/recipe-print/black-currant-madagascar-ganache