Somewhere between a spread and a savoury jam, this paste is lovely on bread or served as a condiment with a meaty game stew.

Blackcurrant & Chocolate Spread

Prep Time

20 minutes

Cooking Time

until set

Serves

250 ml

Ingredients

600g fresh black currants You will need to pass through a sieve to get 450g of puree
100g raw cane suga
25ml good-quality balsamic vinegar
40g 100% cacao, coarsely grated or chopped.

Equipment:
Saucepan

 

Method

  1. Heat the blackcurrant purée in a saucepan with the sugar and vinegar, stirring until the sugar has dissolved.
  2. 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).
  3. Remove from the heat and stir in the cacao until it has melted.
  4. 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.

Ingredients

600g fresh black currants You will need to pass through a sieve to get 450g of puree
100g raw cane suga
25ml good-quality balsamic vinegar
40g 100% cacao, coarsely grated or chopped.

Equipment:
Saucepan

 

Method

  1. Heat the blackcurrant purée in a saucepan with the sugar and vinegar, stirring until the sugar has dissolved.
  2. 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).
  3. Remove from the heat and stir in the cacao until it has melted.
  4. 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.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​