COINTREAUPOLITAN

Boil together 300 g 35% cream, 60 g glucose and 50 g
powdered sorbitol. Pour on 620 g milk couverture. Mix and add
110 g unsalted butter and 50 g Cointreau® 60°.

Heat together 200 g of redcurrant purée with 400 g of castor
sugar and 160 g of water. Sprinkle in 6 g of Pectin NH mixed with
50 g of sugar and bring to the boil. Cool down and use once cold.
Fill in moulds previously lined thinly with dark couverture: 1/3
chocolate filling, 1/3 redcurrant jam, 1/3 chocolate filling. Let
set and coat with a thin layer of milk couverture. Decorate with
a dry cranberry or a redcurrant.