Free Standard Delivery on all UK orders over £35
Willie's Cacao
Item added Item updated Item removed No more products on stock You entered wrong value.

No products in the bag.

Blackcurrant & Chocolate Spread

Prep Time:20 minutes
Cooking Time:until set
Serves:250 ml

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

It’s also wonderful made with blackberries picked from the hedgerows in autumn.

 

Ingredients

600g fresh black currants You will need to pass through a sieve to get 450g of puree

100g raw cane sugar

25ml good-quality balsamic vinegar

40g 100% cacao, coarsely grated or chopped. Suggestion, Madagascan Sambirano 100% cacao

(Alternatively, use 60g of a dark chocolate like Madagascan Sambirano 71 and reduce the sugar by 20g)

Equipment

-saucepan

Share

Method

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.

Willie Recommends

Cloud Forest Chocolate Cake

Prep Time:25 minutes
Cooking Time:35 minutes

Dark Chocolate Spread

Prep Time:20 minutes
Cooking Time:0
SIGN UP TO RECEIVE WILLIE'S NEWSLETTER SIGN UP TO GET 10% OFF YOUR FIRST ORDER
© Copyright 2008 – 2021 - Willie’s Cacao Ltd. All rights reserved. Design by BrandOpus | Website by Catchfish Online
Top crosschevron-right