Mulled Blackcurrant Okapi

Method

Looking for a real winter warmer? This delicious mulled blackcurrant bonbon is a fruity, fun and festive chocolate that will charm even the coldest of hearts. Encased in a rich and complex 65% dark chocolate from the Democratic Republic of the Congo, these bonbons pair perfectly with a steaming mug of mulled wine on a frosty afternoon.

How to Make Mulled Blackcurrant Okapi Chocolates:

For the Ganache

1. Bring the blackcurrant purée, glucose and invert sugar to the boil.

2. Once boiling, remove from the heat, allow to cool to 80*C.

3. In a bowl, combine the chocolate and butter. Pour the blackcurrant mix over the chocolate and emulsify with a hand blender.

4. Cool to 35*C before filling the moulds.

For the Shells

1. Spray one corner of the mould with a purple cocoa butter. (Red and blue mix 1:2)

2. Cast the mould with Veliche Okapi couverture chocolate.

Assembly and Finishing

3. Pipe the ganache into the mould, leaving a 2mm gap for the base.

4. Cap the chocolates with Veliche Okapi Chocolate and using a transfer sheet of your choice (we like Spectrum 2 for an all year round design).

5. Turn out once set, and enjoy!

Enjoyed this recipe? Okapi pairs perfectly with raspberry too, so feel free to swap the blackcurrant for raspberry purée next time!