200 g Black Currant Puree

120 g Granulated Sugar

300 g Rotterdam Milk Chocolate

50 g Cream

50 g Butter, Unsalted

40 g Cassis Liquor



  1. Cook sugar to carmelize, add the warm puree.
  2. Pour over chocolate, mix in Robot-coupe, add warm cream and let cool to 40°C/104°F.
  3. Add soft butter and liquor. Cover and let cool to 28°C/82.4°F.
  4. Mold leaf moulds with tempered Rotterdam chocolate. Let set and fill with black currant mixture. Let set for about 30 minutes.
  5. Close and refrigerate for approximately 20 minutes. Unmold.


Formulation courtesy of Van Leer