Cassis & Hibiscus

Name: Cassis & Hibiscus
Yield: Makes about 80 truffles
Ingredients: 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate; 125 g (4½ oz) hibiscus flower powder; 250 g (9 oz) Neige Décor; 300 g (10 oz) fine dark (bittersweet) chocolate (70% cocoa solids), chopped; 70 g (2½ oz) invert sugar; 360 g (12 oz) Blackcurrant Purée; 100 g (3½ oz/1 stick) unsalted butter, cut into cubes and at room temperature; 300 g (10 oz) fine milk chocolate (35% cocoa solids), finely chopped; 300 g (10 oz) fine milk chocolate (35% cocoa solids), finely chopped; 300 g (10 oz) fine dark (bittersweet) chocolate (70% cocoa solids), chopped

Preparation info

Makes about
80
truffles

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

This truffle has been a favourite in the shop ever since Suzue created it.

Ingredients

360 g (12 oz) Blackcurrant Purée
70 g (

Gluten-free
Vegetarian
Chocolate

Method

Line a baking tray (sheet) with silicone (baking) paper. Put the blackcurrant purée and invert sugar in a saucepan, bring to the boil and then leave to cool to 65-70°C (149-158°F).
Melt the chocolate over a bain-marie (water bath) until it reaches 45°C (113°F). Gradually add the fruit mixture to the chocolate, mixing continuously to form an emulsion. Add the bu