Chocolate Raspberry Pâte de Fruit

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder reduces calories and can be used for flavor.

pectin

💰Cheaper: gelatin

Gelatin is more common and often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup can be cheaper and provides sweetness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free option.

Thaw frozen raspberries and drain excess water.

Heat raspberry pulp in a pot to 50 degrees Celsius.

Mix 21 grams of sugar and 4 grams of pectin in a bowl.

Once the pulp reaches 50 degrees Celsius, slowly add the sugar-pectin mix in four steps, stirring constantly.

Increase heat to reach 135 degrees Celsius while stirring.

At 150 degrees Celsius, add glucose syrup and continue stirring to prevent burning.

Add 119 grams of sugar in portions and dissolve it while stirring.

Turn off the heat and add dark chocolate, whisking until melted.

Add a solution of 50% water and 50% citric acid and mix well.

Transfer the mixture to a prepared container and let it set for 4 hours in the refrigerator.

Once set, cut into desired shapes or roll into balls.

Roll the pieces in a mixture of 50 grams of sugar and 1 gram of citric acid.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens