Chocolate Cassis Bouchée by Josh Johnson

Ingredients

• 220 g granulated sugar, divided
• 7 g yellow pectin
• 85 g glucose powder
• 250 g Boiron Cassis Purée
• 62 g apple juice
• 57 g glucose syrup
• 6 g citric acid solution, 1:1
• 7 g gelatin sheets
• 28 g water
• 7 g lemon juice
• 70 g trimoline, divided
• 57 g cassis purée
• 13.5 g apple juice
• 100 g granulated sugar
• 1.75 g citric acid solution, 1:1
• 77 g Boiron Cassis Purée
• 1 g citric acid powder
• 45 g heavy cream
• 10 g granulated sugar
• 14 g powdered glucose
• 93 g Guittard 64% L’ Etoile du Nord dark chocolate
• 24 g Guittard 38% Soleil D’ Or milk chocolate
• 10 g unsalted butter, room temperature