Raspberry Chocolate Pâte de Fruit

Pastry recipe
Kriss Harvey

Kriss Harvey

Pastry Chef
With over 20 years of experience, executive pastry chef Kriss Harvey have had pastry positions at some of the country’s finest establishments, including The Ritz Carlton in Washington, D.C., NoMi in t...
  1. Raspberry Chocolate Pâte de Fruit


    • Frozen fruit purée, sugar added : Raspberry - 750g
    • yellow pectin - 16g
    • Sugar - 75g
    • Sugar - 625g
    • Glucose syrup - 300g
    • Dark Chocolate 63% - 125g
    • Acid solution - 6g
    • raspberry liquor - 12g

    Warm the Les vergers Boiron raspberry purée to 50°C.

    Mix the pectin and 75 g of sugar. Sprinkle into the warm puree.

    Boil for 1 min and whisk constantly.

    Add the glusoce syrup and allow the solution to recover to a boil. 

    Add the sugar 1/4 at a time as not to drop the temperature in the pot. 

    Cook to 75/75 Brix measured on a refractometer.

    Alternately, you can cook to 103°C.

    Add the raspberry spirit and chocolate. Whisk it well.

    Add the acid solution .

    Frame, cool and cut before coating in acidified sugar.

    In this step

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