Chocolate and Raspberry Pâte de Fruit

After watching too much of the British Baking Show - The Professionals I HAD to make pâte de fruit by myself! Of course it had to be with chocolate!

I came across this recipe from Kriss Harvey of andSons and adjusted it a bit here and there (ADDED MORE CHOCOLATE):

http://www.recipes.polyscienceculinary.com/recipe/chocolate-raspberry-pate-de-fruit/

Give this one a try, it’s soooo good.

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Here’s what you need:

  • 500g Raspberries (I used frozen raspberries)

  • 4g Pectin (apple pectin works great)

  • 190g Sugar 

  • 83g Glucose syrup

  • 3g Citric Acid

  • 90g Chocolate (mine was a 78% dark chocolate from Tanzania)

Instructions:

1. Make fruit puree: thaw raspberries in a sieve and press out water as best as you can

You should end up with about 200g - 250g of pulp/puree

2. Add raspberries to a pot and heat up to 50C

3. Mix 4g pectin with 21g sugar in a bowl

4. Add sugar mix in little steps mix 50C warm raspberries

5. Stir until everything is dissolved and don’t go below 50C, otherwise your pectin is starting to set

6. Heat up to 150C and stir all the time, otherwise your puree might burn

7. Add the glucose syrup as soon as you hit the 150C mark

8. Stir in the glucose well

9. Once the glucose is well incorporated add 119g of sugar in 2 steps

10. Stir well until dissolved

11. Turn of heat

12. When you’re mixtures has cooled down too 100C add the chocolate

13. Stir vigorously, otherwise your mix might seize

14. Mix 1ml water and 1g of citric acid

15. Add the critic acid solution to the rest and stir vigorously 

16. Let set over night in the fridge 

17. Cut pieces

18. Mix 50g of sugar and 2g of citric acid in a bowl

19. Cover pâte de fruit in sugar mix

Angela Pfleiderer