Blackberry-Cassis Dark Chocolates and Saffron-Honey Dark Chocolates (Kopie)

Blackberry-Cassis Dark Chocolates

The recipe for the filling ganache is included below. For directions on molding the candies, please use the recipe here.

6 oz. dark chocolate, chopped
1/2 cup heavy whipping cream
1 Tbspn butter
3 Tbpsn creme de cassis liquor

Blackberry jam
1. Place the chocolate in a heat-proof bowl. Set aside.
2. In a saucepan over medium-high heat, combine cream and butter. Stir and bring to just barely a boil.
3. Remove the cream mixture from heat and pour over the prepared dark chocolate in bowl. Allow to sit for two to three minutes, then stir until the chocolate melts into the cream.
4. Stir in the creme de cassis liquor. Allow the ganache to set in the fridge overnight before use.
5. When filling the chocolate molds, pipe a bit of blackberry jam and then fill with the cassis ganache.

Saffron-Honey Dark Chocolates

The recipe for the filling ganache is included below. For directions on molding the candies, please use the recipe here.

6 oz. dark chocolate, chopped
1/2 cup heavy whipping cream
1 1/2 Tbspn honey
A generous pinch of saffron threads (~10-15)
1 Tbspn butter
2 Tbspn Godiva chocolate liquor

1. Place the chocolate in a heat-proof bowl. Set aside.
2. In a saucepan, combine the cream, honey, and saffron threads. Stir and bring to a near-boil, remove from heat, cover, and let steep for ten minutes.
3. Return the cream, honey, and saffron to heat and add the butter. Bring to just barely a boil. Make sure the honey is completely dissolved.
4. Remove the cream mixture from heat and pour through a fine mesh strainer over the prepared dark chocolate. (to remove saffron threads, but if you don't mind the threads, skip the strainer. I did.) Allow to sit for two to three minutes, then stir until the chocolate melts into the cream.
5. Stir in the Godiva chocolate liquor. Allow the ganache to set in the fridge overnight before use.

Enjoy!
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