The warm chocolate and spice notes of the Guittard L’ Etoile du nord 64% Cacao and the

subtle caramel notes of the Guittard Soleil D’ Or 38% Cacao pair perfectly with the bold flavor
of the Boiron 100% Blackcurrant puree in this 3- layer Cassis- chocolate bouchée.

Yields 45- 41mm hemisphere confections.

Cassis Marshmallow

Gelatin 7g

Water 28g

Lemon juice 7g

Boiron 100% blackcurrant puree 57g

Apple juice 13.5g

Granulated sugar 100g

Trimoline #1 35g

Trimoline #2 35g

Citric acid solution 1:1 1.75g

Method

● Bloom the gelatin with the water and lemon juice.

● Once the gelatin is bloomed, place it in a 5qt mixing bowl with trimoline #2, set aside.
● Combine Blackcurrant puree, apple juice, sugar, and trimoline #1 and cook to 110°C.
● Pour cassis mixture into the 5qt mixing bowl and whip on high.
● When volume is achieved, switch to medium speed until mixture reaches 30°C.
● Remove from mixer and pipe into precast chocolate shells, 1/3 full.
● Press disc of pate de fruit into the marshmallow layer.
Cassis Pate de fruit

Boiron 100% Blackcurrant puree250g

Apple juice 62g

Granulated Sugar 30g

Yellow pectin 7g

Granulated Sugar 190g

Glucose powder 85g

Glucose 57g

Citric acid solution 1:1 6g

Method

● Combine the first granulated sugar with the pectin, mix very well, set aside.
● Combine second granulated sugar with glucose powder and set aside.
● Combine the puree and apple juice. Warm mixture, sprinkle in pectin mixture and whisk well.
● Continue to a boil, add second sugar mixture and glucose, whisk, and return to a boil.
● Cook to 107°C, whisk in citric acid solution.
● Cast mixture into 1/8” thick frame and allow to cool.
● When cool, cut circles to fit bon bon cavities.
Cassis Ganache

Cassis puree 77.5g

Citric acid powder 1g

Heavy cream 45g

Granulated sugar 10g

Powdered glucose 14g

Guittard L’ Etoile du Nord 64% Cacao 93g

Guittard Soleil D’ Or 38% Cacao 24g

Butter 10g

Method
● Combine Puree, citric acid powder, heavy cream, sugar, and powdered glucose. Heat to a simmer
● Pour over the chocolate, allow to rest for 2 minutes.
● Stir to emulsify.
● At 38° add the room temperature butter, emulsify well with an immersion blender.
● At 32°C cast into marshmallow filled shell, leaving room for a final cap.