Blackcurrant and Chocolate Paste
Prep Time: 20 mins Cooking Time: until set Serves: Makes 250ml
450g fresh blackcurrant purée, sieved
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)
Share & Print
- 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.