Kuroshio, which is Japanese for ‘Black Tide’, is a strong ocean current in the North Pacific Ocean that is caused by the clashing confluence of warm tropical waters and cold Arctic waters, resulting in a water temperature that is very suitable for sea life. It is this idea of a fruitful confluence of elements to create an ideal atmosphere that I find very similar to the warmth of the chocolate experience. That’s why I baptised my Or Noir chocolate ‘Kuroshio’. Its taste starts off slightly sour with a faintly woody aroma and a soft floral scent, which rhymes well with the light bitterness that succeeds it. It’s a gentle chocolate with a fresh flavour and a satin mouthfeel.
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Boil together cream, milk and glucose syrup.
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Pour over chocolate and mix well.
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Add unsalted butter and mix with hand blender until smooth.
