Blackcurrant matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Blackcurrant Did you know blackcurrant is called solbær (sun berry) in Danish? Well, now you do. This bonbon has blackcurrant in every layer! Bonbon mold Cabrellon 1728 — 17g Yield ≈ 96 bonbons · 4 molds of 24 Tools Immersion blender Components Blackcurrant PDF AW 0.7272 220 grams7.76 oz blackcurrant purée 22 grams0.78 oz granulated sugar (A) 3 grams0.106 oz pectin 220 grams7.76 oz granulated sugar (B) 44 grams1.55 oz glucose syrup (DE40) 4 grams0.141 oz acid mixture 1 vanilla bean Blackcurrant Ganache AW 0.7944 200 grams7.05 oz dark chocolate (64%) 70 grams2.47 oz blackcurrant purée 40 grams1.41 oz unsalted butter (82%) 15 grams0.53 oz sorbitol powder 20 grams0.71 oz invert sugar 45 grams1.59 oz glucose syrup (DE40) 20 drops blackcurrant flavoring Blackcurrant Crisp AW 0.3988 78 grams2.75 oz white chocolate (28%) 65 grams2.29 oz deodorized coconut oil 52 grams1.83 oz cocoa butter 65 grams2.29 oz almond flour 39 grams1.38 oz freeze-dried blackcurrants (or ready-made powder) 5 grams0.176 oz salt Instructions Blackcurrant PDF 1 Start by measuring out granulated sugar A and B into two separate bowls. 2 Split the vanilla bean, scrape out the seeds, and "knead" them into granulated sugar B. 3 Mix the pectin powder into granulated sugar A. 4 Pour the purée into a saucepan and heat to 40°C (104°F). 5 Add the pectin and sugar mixture while stirring. 6 Continue heating until it starts to bubble slightly, then add the glucose syrup. 7 When it starts to boil, add the granulated sugar in four portions, letting it come back to a boil between each addition. 8 Cook the mixture to 107°C (225°F). 9 Turn off the heat and add the acid mixture (or 8 grams0.282 oz of lemon juice if you don't have any other form of acid). 10 Let it set, then blend the mixture and pipe it into the shells – about 3 grams per shell. Blackcurrant Ganache 1 Start by weighing out the butter – it should be at room temperature when used. 2 Pour the purée into a small saucepan and add all the sugar types. 3 Heat to 40°C (104°F). 4 At the same time, melt the dark chocolate, also to 40°C (104°F). 5 Pour the purée and sugar mixture into a beaker, add the blackcurrant flavoring, and then the chocolate. 6 Blend thoroughly with an immersion blender. 7 Once the ganache is at 32°C (90°F), add the room-temperature butter and blend gently. 8 Pipe a little ganache into the shells once it's at 29°C (84°F) – about 4 grams per shell. Blackcurrant Crisp 1 Melt the white chocolate with the coconut oil and cocoa butter. 2 Then add the blackcurrant powder, almond flour, and salt. 3 Mix thoroughly and pre-crystallize the mixture – it's not required, but the result will be better. 4 Then fill the rest of the shells – about 3 grams per shell. 5 If you've pre-crystallized the mixture, it will be under 29°C (84°F); if not, you'll need to wait a bit. 6 Then seal the bonbons! Notes

Blackcurrant

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Blackcurrant

Did you know blackcurrant is called solbær (sun berry) in Danish? Well, now you do. This bonbon has blackcurrant in every layer!

Bonbon mold

Cabrellon 1728 — 17g

Yield

≈ 96 bonbons · 4 molds of 24

Tools

Immersion blender

Components

Blackcurrant PDF

AW 0.7272

220 grams7.76 oz blackcurrant purée

22 grams0.78 oz granulated sugar (A)

3 grams0.106 oz pectin

220 grams7.76 oz granulated sugar (B)

44 grams1.55 oz glucose syrup (DE40)

4 grams0.141 oz acid mixture

1 vanilla bean

Blackcurrant Ganache

AW 0.7944

200 grams7.05 oz dark chocolate (64%)

70 grams2.47 oz blackcurrant purée

40 grams1.41 oz unsalted butter (82%)

15 grams0.53 oz sorbitol powder

20 grams0.71 oz invert sugar

45 grams1.59 oz glucose syrup (DE40)

20 drops blackcurrant flavoring

Blackcurrant Crisp

AW 0.3988

78 grams2.75 oz white chocolate (28%)

65 grams2.29 oz deodorized coconut oil

52 grams1.83 oz cocoa butter

65 grams2.29 oz almond flour

39 grams1.38 oz freeze-dried blackcurrants (or ready-made powder)

5 grams0.176 oz salt

Instructions

Blackcurrant PDF

Start by measuring out granulated sugar A and B into two separate bowls.

Split the vanilla bean, scrape out the seeds, and "knead" them into granulated sugar B.

Mix the pectin powder into granulated sugar A.

Pour the purée into a saucepan and heat to 40°C (104°F).

Add the pectin and sugar mixture while stirring.

Continue heating until it starts to bubble slightly, then add the glucose syrup.

When it starts to boil, add the granulated sugar in four portions, letting it come back to a boil between each addition.

Cook the mixture to 107°C (225°F).

Turn off the heat and add the acid mixture (or 8 grams0.282 oz of lemon juice if you don't have any other form of acid).

Let it set, then blend the mixture and pipe it into the shells – about 3 grams per shell.

Blackcurrant Ganache

Start by weighing out the butter – it should be at room temperature when used.

Pour the purée into a small saucepan and add all the sugar types.

Heat to 40°C (104°F).

At the same time, melt the dark chocolate, also to 40°C (104°F).

Pour the purée and sugar mixture into a beaker, add the blackcurrant flavoring, and then the chocolate.

Blend thoroughly with an immersion blender.

Once the ganache is at 32°C (90°F), add the room-temperature butter and blend gently.

Pipe a little ganache into the shells once it's at 29°C (84°F) – about 4 grams per shell.

Blackcurrant Crisp

Melt the white chocolate with the coconut oil and cocoa butter.

Then add the blackcurrant powder, almond flour, and salt.

Mix thoroughly and pre-crystallize the mixture – it's not required, but the result will be better.

Then fill the rest of the shells – about 3 grams per shell.

If you've pre-crystallized the mixture, it will be under 29°C (84°F); if not, you'll need to wait a bit.

Then seal the bonbons!

Notes