Violet Black Currant Petal Entremet

This Violet Black Currant Petal Entremet is a bold, floral showpiece designed to impress. Inspired by haute patisserie techniques, it layers black currant–violet ganache with a juicy gel insert, wrapped in delicate petals and finished with a velvet-sprayed purple chocolate coating.

Components

• Black Currant and Violet Ganache: A silky custard-based ganache infused with black currant puree and violet essence, offering floral brightness and creamy tang.
• Black Currant Gel: A lightly set gel made with juice, agar, and xanthan for a perfect blend of clarity and texture—holding halved black currants for added burst.
• White & Purple Chocolate Coatings: The frozen inserts are dipped in white chocolate, then piped with ganache petals and sprayed with a vibrant purple chocolate velvet.
• Black Currant Glaze: Neutral glaze enhanced with puree and olive oil for a smooth, glossy finish.
• Finishing Touch: Glazed currants placed atop each entremet create a jewel-like contrast against the matte chocolate petals.

Make-Ahead Tips

• Ganache and gel layers can be prepared a day in advance for optimal setting and easy assembly.
• Use silicone calisson or dome molds for consistent shape and a polished result.
• A chocolate spray gun ensures that velvety finish, but a fine mesh sieve can give a rustic dusted effect if spray tools aren't available.

Plating

Place each entremet on a golden base or textured slate to contrast with the vivid purple hue. Garnish with candied violet petals or a single edible flower for elegance.

Storage

Refrigerate for up to 48 hours after final assembly. Best enjoyed slightly chilled to highlight both textural contrasts and floral nuances.