Servings: 250 ml
Equipment
- Saucepan
Ingredients
- 600 g fresh black currants You will need to pass through a sieve to get 450g of puree
- 80 g raw cane sugar
- 25 ml good-quality balsamic vinegar
- 60 g Willie’s Cacao Sambirano Madagascar 71% Dark Couverture Chef’s Drops
Instructions
- Heat the blackcurrant purée in a saucepan with the sugar and vinegar, stirring until the sugar has dissolved.
- Cook very gently until it has reached the setting stage – when a little left to cool on a cold plate rapidly forms a skin on top (or use a jam thermometer; the mixture is ready when it reaches 140˚C).
- Remove from the heat and stir in the cacao until it has melted.
- Pour into a warm, sterilized jam jar, allow to cool slightly, then seal. This paste should keep well for at least 3 months if stored in the fridge.
Servings: 250 ml
Equipment
- Saucepan
Ingredients
- 600 g fresh black currants You will need to pass through a sieve to get 450g of puree
- 80 g raw cane sugar
- 25 ml good-quality balsamic vinegar
- 60 g Willie’s Cacao Sambirano Madagascar 71% Dark Couverture Chef’s Drops
Instructions
- Heat the blackcurrant purée in a saucepan with the sugar and vinegar, stirring until the sugar has dissolved.
- Cook very gently until it has reached the setting stage – when a little left to cool on a cold plate rapidly forms a skin on top (or use a jam thermometer; the mixture is ready when it reaches 140˚C).
- Remove from the heat and stir in the cacao until it has melted.
- Pour into a warm, sterilized jam jar, allow to cool slightly, then seal. This paste should keep well for at least 3 months if stored in the fridge.