Cassis Blackcurrant Chocolate bonbons are a smooth, thin layer of white chocolate filled with a silky, jewel-toned, blackcurrant ganache.
I am not an overzealous christmas type, but I do get great pleasure from the giving aspect of the holiday. Edible and homemade gifts, to me, are super special, so I am kicking off my edible gift-giving with these Cassis Blackcurrant Chocolate bonbons.
Is it just me, or does time seem to speed up around this time of year? I want to pull on my onsies and tuck myself under billowy down covers until New Year's Eve. I will then emerge for that drink, or ten, throw some confetti around, blow a few kisses and slide back under the covers, drinks in tow. Hmmm... I am seriously considering this plan of action.
Really though, once the holiday parties get underway, I'll be aight!
If you caught the making of these Cassis Blackcurrant Chocolate bonbons on my IG Stories, then you know that the first batch didn't end so well. It's the price one pays for filming while tempering. Yeah, I know...blogger problems.
If you missed it, I was so busy 'splaining the process and of course working with one hand, I didn't invert the mold quickly enough. All the tapping in the world wasn't going to unset the chocolate, so I was left with molded chocolate that was thicker than planned. Not gift-worthy in my books.
Shells corrected, it was time to fill these Cassis Blackcurrant Chocolate. For this I used a fruit ganache. It has all the components of a ganache, minus the cream. You may have caught my IG story a couple months back, where I made raspberry kisses. This version replaces dark chocolate with white and raspberries with blackcurrants.
If you are not familiar with blackcurrants, they are a dark, intense bittersweet, tart berry, native to Europe and Northern Asia. In the U.S., they were once referred to as 'the forbidden fruit' and were banned as they were believed to have spread a fungus that killed pine trees. They are high in vitamin c, antioxidants and a number of other nutrients.
They are also the main ingredient in Creme de Cassis, a liqueur I've used a number of times on my blog - here and here to name a couple. It's also a great addition to cocktails - it is that time of year, after all.
On the topic of white chocolate, I wasn't always a fan. If you have been around here a while, you know that one of my favourite chocolate brands is Valrhona. I use their Guanaja 70% often and you have heard me sing the praises of their Dulcey 32%. If you are on the fence about white chocolate, I encourage you to try their Opalys 33%. It has a velvety mouthfeel with delicate vanilla notes - the perfect complement to the blackcurrant's tartness.
The rich, jewel-tone of the ganache is 100% natural - no added food colours or dyes. Something about it reminds me of the holidays. I thought I would stick to the theme and continue that jewel tone on the exterior with the help of a little cocoa butter (a mix of red and blue) and my airbrush. The molds were fairly thin and the filling a deep violet, so adding that design also helped to mask any ugly shadows.
I just love the way they sparkle and can't wait to package them up and gift them to a few unsuspecting friends!
Ingredients
Chocolate:
- 200 grams white chocolate for molding
Ganache:
- 50 grams blackcurrant puree
- 7.5 grams glucose
- 150 grams white chocolate couverture
- 21 grams butter room temperature
- 9 grams cassis liqueur
Instructions
Mold the chocolate:
- Prepare your molds by buffing with cotton or cheese cloth.
- Spray the mold, or use paint brush or your finger to add the coolour.
- Temper your chocolate. I used the seed method - heated the chocolate to 45º, added the seed, stirred the chocolate until the temperature dropped to 26/27º and then brought the temperature back up to to 28/29º. (see my other chocolate posts for instructions if using milk, or dark)
- Pour the chocolate into the molds and invert the molds to drain and scrape off excess.
- Allow the molds to set.
Make the ganache:
- Melt the chocolate partially and set aside.
- Combine the glucose and puree in a small saucepan and bring to a boil.
- Remove from heat and pour over the white chocolate. Let stand for about 30 seconds.
- Stir to combine, add the butter and continue to stir until the mixture is homogeneous.
- Stir in the liqueur until fully combined.
- Assembly:
- Transfer ganache to a piping bag and snip a small opening at the tip.
- Pipe ganache into molds, leaving room at the top for capping.
- Allow the filling to set, overnight, preferably, then use the leftover tempered chocolate from molding to spread a thin layer over the ganache. Scrape away any excess.
- Allow to set, then place in the refrigerator to set for an additional 10 minutes.
- Remove mold and invert on a flat, clean surface to release the chocolate.
Katie | Healthy Seasonal Recipes says
Wow! These are so beautiful. Did you use black currant puree or ganache? And where do I buy either? My daughter wants to make these! They are too lovely to pass up!
I Sugar Coat It! says
Thanks, Katie! Yes, I made a fruit ganache using the blackcurrant puree. I actually make mine and freeze it, but you should be able to purchase prepared puree. I hope your daughter will get an opportunity to make them - would love to hear what she thinks!
Platter Talk says
These are very elegant and beautiful. The flavored ganache sounds heavenly! Black current? Oh my.
I Sugar Coat It! says
Thanks, Dan! The ganache is really quite something - but I may be just a tad biased. 😉
Annie @ Annie's Noms says
OMG I am mesmerized by these!! They are so pretty and enticing! I love anything blackcurrant, so these are right up my street; but they're almost too stunning to eat!!
I Sugar Coat It! says
Awww, appreciate the really sweet comment, Annie!
Tara | Deliciously Declassified says
These are gorgeous! I'm sure they're just as delicious as they look. Just beautiful.
I Sugar Coat It! says
Thanks, Tara - I'd tend to agree with you. 🙂
Ali @ Home & Plate says
What a unique gift to give at Christmas. I love white chocolate and to have a blackcurrant surprise explode inside that chocolate...well sign me up. I could eat the whole presentation. Love how pretty they turn out.
I Sugar Coat It! says
And to think I almost talked myself out of sharing them... thank you dearly for your comment!
jane @ littlesugarsnaps says
without a doubt the fanciest looking chocolate I've seen all year. I'm at pains to try these out and see if I could get them to look as divine as yours.... not likely but it'll be fun trying.
I Sugar Coat It! says
Hi Jane, give it a try - the only way you'll know! Would love to see when you do!
Catherine McArdle says
Can you make these with Raspberry or another fruit puree!??
jacquee | i sugar coat it! says
You sure can!
Christina | Christina's Cucina says
Ah! I knew you were in the UK, using black currants! These look gorgeous and I would love them as I absolutely adore black currants, but most people in the US haven't even heard of them. I have found a supplier in the US, but I have to ask, how does one make blackcurrant ganache? I make chocolate ganache, but have never made a fruit version. Thanks!
I Sugar Coat It! says
Hi Christina, thanks for your note! I am in Canada, actually and they aren't very easy to come by. You can actually buy the prepared puree, if finding the fruit is a challenge. I must apologize, your note had me take another look at my post and for some reason, puree was cut off and ganache was on the wrong line...bizarre. I've corrected it. Ganache was not meant to be an ingredient, but the title. So, it should make better sense now. A fruit ganache is one without cream. Apologies for the confusion.
Christina | Christina's Cucina says
Oh gotcha! Thanks for the clarification. They're gorgeous!
I Sugar Coat It! says
Great! Thank you!
Anett says
Oh, so beautiful chocolates! I also fell in love with this mould. Could you please tell me what brand is it?
jacquee | i sugar coat it! says
So very sorry, Anett... I am just seeing your note. I think I may have already provided this info to you in FB or IG. If I haven't, let me know.
Anett says
Don't worry, I wrote you on FB and you replied me. I already ordered this mould. 😉
Linda says
Hi Jacqueline,
I recently found your site after searching for chocolate bonbons. I've never made anything like this before, but have watched several videos and read through your chocolate posts. I have a few questions though if I may.
After piping the filling into molds, I'd imagine the tempered chocolate would solidify due to chocolates in fridge overnight. To use the tempered leftover chocolate, do you reheat? If so, what are the steps involved?
Thank you,
Linda
jacquee | i sugar coat it! says
Hi Linda,
Thanks for visiting and I apologize for the delay in responding - life's been a little hectic. To answer your questions: When you say filling, are you referring to the ganache, or the chocolate used to fill and cast the molds? For the latter, once I fill and empty the chocolate from the mold, I allow it to set at room temperature. If you are in a very warm climate, you may want to pop it in the fridge for a few minutes. For the former, once I fill the shells with ganache et al, I generally don't place them in the fridge. I allow the filling to crystallize for a few hours, or preferably overnight before capping them. While working, Regarding leftover chocolate - I keep my chocolate at working temperature in a warmer, or sometimes I use a heating pad (learn that trick in school). For any leftover tempered chocolate that has hardened, you can melt it again, but without heating it over 32º. Hope I was able to provide a little more clarity and guidance. Hope to see what you create!!