Pâte de Fruit - another trial!

Because one can never have too much chocolate I decided to try another Pâte de Fruit recipe. 

This time the recipe is a bit easier and without glucose syrup. I got the original recipe from Ecole Chocolat, but adjusted to my liking. 

Ingredients: 

  • 500g frozen raspberries

  • 550g sugar

  • 12g apple pectin

  • 12g citric acid

  • 180g dark chocolate 

Instructions: 

  1. Thaw frozen fruit over night before you want to make your Pâte de Fruit

Next day:

  1. Whisk sugar and pectin

  2. Blend fruit until smooth

  3. Bring fruit puree to boil

  4. Add sugar and pectin mix in 3 steps

  5. Cook to 112°C/233°F (might take up to 20min)

  6. Whisk in citric acid and chocolate until combines

  7. Pour immediately on silicon mat or molds

  8. Cool at room temperature (5-6 hours)

  9. Cut with knife or cookie cutter

  10. Cover in sugar or chocolate

Angela Pfleiderer