Blackcurrant, Deltora chocolate, Praliné bar
Vincent Durant
Recipe in 3 steps
Blackcurrant fruit paste
1| Blackcurrant pulp | 150 g | 43.4 % |
| Sugar | 30 g | 8.6 % |
| Pectin | 3 g | 0.8 % |
| Sugar | 120 g | 34.7 % |
| Dextrose | 30 g | 8.6 % |
| Glucose syrup | 10 g | 2.8 % |
| Citric acid | 1 g | 0.2 % |
| Water | 1 g | 0.2 % |
| Total | 345g | 100% |
Mix the sugar with the pectin, add the blackcurrant pulp and bring to the boil. Gradually add the sugar and dextrose mix while continuing to boil. Heat at 75 Brix or 105°C, add the acid solution and pour onto Silpat in a 2 mm square. |
Provence almond and speculoos praliné
2| Provence almond praliné | 305 g | 57.5 % |
| Milk chocolate TANNEA 43% | 61 g | 11.5 % |
| COCOA BUTTER | 19 g | 3.5 % |
| Ground speculoos | 145 g | 27.3 % |
| Total | 530g | 100% |
Melt the cocoa butter and the milky couverture at 45°C. Pour it over the praline at room temperature, mix. Add the ground speculoos, temper to 27°C and pour a 5 mm layer over the fruit paste. Once crystallised, seal with chocolate and turn over. |
Deltora blackcurrant ganache
3| Blackcurrant pulp | 570 g | 41.5 % |
| Dextrose | 45 g | 3.2 % |
| Sunflower lecithin | 2 g | 0.1 % |
| DE60 glucose | 240 g | 17.4 % |
| Crème de cassis | 21 g | 1.5 % |
| Dark chocolate DELTORA 70% | 450 g | 32.7 % |
| COCOA BUTTER | 45 g | 3.2 % |
| Total | 1373g | 100% |
Reduce the blackcurrant pulp to 470 g (18% evaporation). Add the dextrose, lecithin, glucose and crème de cassis, temper to 65°C. Pour it over the couverture and the cocoa butter. Smooth, at 32°C, put a 4 mm layer on the blackcurrant fruit paste. |
Final assembly
Cut bars 2 cm wide and 6 cm long.
With a little tempered dark chocolate couverture, pour the toasted and crushed almonds.
Coat with the Deltora® 70% dark chocolate couverture.