Currant-coconut ganache

What is the perfect filling for the sweets in your opinion? Is it possible to make one and the same sort of a filling for case chocolates and truffles? Of course it is!

You will need:

• 70 g currant puree | 2.45 oz
• 70 g coconut paste | 2.45 oz
• 14 g glucose syrup | 0.50 oz
• 20 g invert sugar syrup | 0.70 oz
• 26 g cocoa butter | 0.90 oz
• 190 g white chocolate | 6.70 oz

1. First, heat the puree with sugar and nut butter, do not bring them to a boil, just mix and heat until smooth.
2. Melt the chocolate and cocoa butter separately, mix them carefully (the cocoa butter should cool slightly).
3. Gently add chocolate to the mixture of sugars and purees, and mush them with a blender. Keep whisking until a dense smooth mass (the mass may stratify, keep whisking until smooth).
4. Cool the base down, then fill the chocolates; and leave to stabilize for 24 hours. Or you can also place the mass in a separate dish. Be sure to cover the top of the dish with cling film close to the ganache, so that a "crust" doesn’t appear, and leave it to stabilize.

Now let's talk about the pros and cons of such a ganache and why I call it perfect.

• First of all, you can easily replacement the components, for example, you can choose the puree of any fruit or berry, as well as replace the coconut paste with any other nutty one, thereby making the final taste totally different. So you can have a large number of tastes from only one recipe.
• Second, you can control the thickness of the ganache. For example, if you remove the nut butter from the recipe (adding the amount of puree), then you will get a thinner mass. And if you completely replace the puree with the nut mass (increasing the amount of paste), then you will get a denser mass.
• Finally, due to various types of sugars (glucose syrup, invert syrup), you can increase the shelf life of your sweets. Invert sugar or trimolin retains moisture and prevents bacteria from multiplying inside the candies. The sugars also give the ganache an unusually pliable structure, due to which you can use this filling in different types of candies. By the way, the cocoa butter is included in the recipe for the correct stabilization of the custard, since white chocolate contains the least of this product. In the case of milk or dark chocolate, the addition of cocoa butter can be omitted.

For the case sweets, the temperature of the filling should be about 28-30C (82 to 86F) - not higher !!! - so that the case does not melt. Well, now let’s move to the cons ... I highly recommend you to make more filling at once, it goes away quickly because it is unbelievably yummy! The amount of the ganache obtained in the recipe was enough for me for 15 pieces of medium-sized truffles or from 40 to 50 pieces of case sweets depending on the shape.