Double Blackberry

Bloom the gelatin in water and let it sit for 7–10 minutes.

Warm the cream with purée to a gentle steam (around 70–80 °C).

Add the butter and bloomed gelatin to the chocolate.

Pour in the warm cream and purée, wait 1 minute, then gently emulsify until smooth.

Transfer to a container, cover with plastic wrap directly on the surface, and refrigerate for 6–8 hours.

Once chilled, whip the ganache with a mixer on medium speed until you see ribbon trails.

Heat the purée in a saucepan to 40 °C.

Mix the sugar with pectin and stir into the purée, stirring constantly.

Bring to a boil, reduce heat, and simmer for 2 minutes.

Remove from heat and add the citric acid.