
Confections
Blackcurrant
BouchéeMade with
L’Étoile Du Nord
Dark Chocolate - 64% Cacao


In a saucepan, bring cream and maple syrup to a simmer. Pour over chocolate and allow to stand for 1 minute.
Stir to combine. At 100°F (38°C), add butter and vanilla and emulsify with an immersion blender.
Pipe into pre-molded shells at 90°F (32°C).
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