Pâte de Fruits

Name: Pâte de Fruits
Ingredients: granulated sugar, divided: 3 ½ tablespoons (1 ½ oz./40 g) to combine with the pectin, plus 1 cup plus 2 tablespoons (7 ¾ oz./220 g); granulated sugar, divided: 3 ½ tablespoons (1 ½ oz./40 g) to combine with the pectin, plus 1 cup plus 2 tablespoons (7 ¾ oz./220 g); 1 ½ teaspoons (4 g) apple pectin (online or at specialty stores); 7 oz. (200 g) fruit pulp; ⅔ oz. (20 g) glucose syrup (online or at specialty stores); Juice of ½ lemon

Fruit Jellies

Preparation info

Difficulty
Medium

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Fruit and chocolate go together perfectly, whether you use berries, deciduous, exotic fruits, or summer or fall fruit. Pâte de fruits can be used to fill chocolate bonbons and garnish many chocolate desserts.

Ingredients

granulated sugar, divided: 3 ½ tablespoons (1 ½ oz./40 g) to combine with the

Garnish
Sauce
Summer
Gluten-free
Vegan
Chocolate

Method

If you are using pineapple, kiwi, or papaya, boil the fruit pulp before using. They contain a substance called a proteolytic enzyme that prevents jelling and is destroyed by heat. If it is still present, your fruit will not jel. So, if you opt for any of these fruits, bring to the boil and cool to 104°F (40°C) before proceeding with the recipe.

Line a baking sheet with a sheet of food-s