Chocolate Cassis Bouchée by Josh Johnson

(This article appeared in the Fall 2021 issue of Pastry Arts Magazine)

Pairing various ingredients with chocolate opens up a world of exponential flavor.

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The three layers of this bouchée come to life through its unique combination of ingredients. The warm chocolate and spice notes of Guittard’s 64% Cacao L’ Etoile du Nord, and the subtle caramel notes of the 38% Cacao Soleil D’Or milk chocolate harmonize with the bold flavor of the Boiron Cassis (blackcurrant) Purée, giving this triple-layer confection a bright and bold finish.

Yield: forty-five 1.6ʺ (41 mm) confections

Cassis Pâte de Fruit

• 220 g granulated sugar, divided 
• 7 g yellow pectin
• 85 g glucose powder
• 250 g Boiron Cassis Purée
• 62 g apple juice
• 57 g glucose syrup
• 6 g citric acid solution, 1:1

1. Combine 30 g of the granulated sugar with the pectin, mixing very well. Set aside. 
2. Combine the remaining 190 g granulated sugar with the glucose powder and set aside.
3. Combine the Boiron Cassis Purée with the apple juice. Warm the mixture, sprinkle in pectin mixture and whisk well. Bring the mixture to a boil, add sugar-glucose mixture, whisk, and return to a boil. Cook to 225˚F (107°C), then whisk in citric acid solution.
4. Cast the mixture into 1/8” thick frame and allow to cool. When cool, cut circles to fit bonbon cavities.

Cassis Marshmallow

• 7 g gelatin sheets
• 28 g water
• 7 g lemon juice
• 70 g trimoline, divided
• 57 g cassis purée
• 13.5 g apple juice
• 100 g granulated sugar
• 1.75 g citric acid solution, 1:1

1. Bloom the gelatin with the water and lemon juice.
2. Once the gelatin is bloomed, place it in a 5-qt mixing bowl with 35 g of the trimoline. Set aside. 
3. Combine the cassis purée, apple juice, sugar, citric acid solution and the remaining 35 g trimoline and cook to 230˚F (110˚C). Add to the gelatin mixture in the mixing bowl and, using the whisk attachment, whip on high speed. When volume is achieved, switch to medium speed until mixture reaches 86˚F (30°C). Remove from mixer and pipe into precast chocolate shells, filling them 1/3 full. Press disc of pâte de fruit into the marshmallow layer.

Cassis Ganache

• 77 g Boiron Cassis Purée
• 1 g citric acid powder
• 45 g heavy cream
• 10 g granulated sugar
• 14 g powdered glucose
• 93 g Guittard 64% L’ Etoile du Nord dark chocolate
• 24 g Guittard 38% Soleil D’ Or milk chocolate
• 10 g unsalted butter, room temperature

1. Combine the Boiron Cassis Purée, the 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.
2. At 100˚F (38°C), add the room temperature butter and emulsify well with an immersion blender. At 90˚F (32°C), cast into the marshmallow filled shell, leaving room for a final cap.

* Photos by Audrey Ma