Raspberry Pate de Fruit with Peanut Butter Ganache
AW: 0.70
EXPIRY TIME: 4-5 weeks as long as the storage temperature is 16-18C
Raspberry Pate de Fruit
Total weight: 193,5 gr

Ingredients list
100 gr raspberry puree
2 gr pectine
60 gr cane bio sugar
20 gr cane bio sugar
10 gr glucose syrup
0,75 gr lemon acid
0,75 gr boiling water


First we will make raspberry puree. Take 100 gr and 10 gr more from the quantity indicated in the ingredients list. Blend and sieve from the seeds. Put on a low heat.
Meantime weight 20 gr of sugar and pectin. Mix together. Add it to the puree when its temperature between 35-40 C (not more). Bring to boil and add the remaining sugar and glucose syrup. Leave to cook on low heat until its temperature reaches 103-105 C. Be careful not to burn it. Stir from time to time.
When it's ready take off from the heat. Mix together lemon acid and boiling water. Add it to the cooked raspberry puree and stir well.
Cool it down and blend with a hand stand blender. This will help to get silky texture. Pipe at the temperature of 27 C.
Peanut Butter Ganache
Total weight: 291 gr

Ingredients list
60 gr coconut milk 20 % fat minimum
6 gr inverted sugar syrup/ maple syrup
15 gr sorbitol
7,5 gr grape sugar
126 gr vegan milk chocolate amatika 55%
60 gr peanut butter paste raw
15 gr cocoa butter
1,5 gr salt


Weight all the ingredients.
In one bowl mix together coconut milk and all the sugars. Warm in a microwave to 40C. Stir to dissolve the sugars. In other bowl mix together cocoa butter and chocolate. Melt to 35C. Warm to 35 C peanut butter as well and add to melted chocolate. Stir well to combine. Add coconut milk with sugars and salt to chocolate. Use hand blender to emulsify. When ganache reaches 27-28 C , pipe into chocolate shell. Leave to set for 10-12 hours at least.

Notes on Ingredients
It is sugar alcohol called polyols. This water-soluble compound is found naturally in some fruits, including apples, apricots, dates, berries, peaches, plums, and figs. It is used to preserve moisture, add sweetness, and provide texture to products, as well as potentially support digestive and oral health.Sorbitol contains approximately two-thirds of the calories of table sugar and provides about 60% of the sweetness.
Grape sugar or Dextrose
It plays an important role in cellular energy production. Dextrose is actually the primary source of energy for most living organisms. This sugar can be found in fruits, honey and fruit juices. Dextrose is the most important sugar in the metabolism, it is quickly absorbed into the cells of the intestine.
Inverted sugar/ Maple syrop
Inverted sugar is used in small quantities and can be substituted with maple syrup. It is used to increase flavour. It makes product more resistant to microbial spoilage compared to those made with other sweeteners. Also it prevents sugar crystallisation and ofter smoother product texture.
Vegan butter
Find the one with the maximum fat content with neutral in flavor. I use Flower Farm brand. Butter helps to soften the ganache texture.
Instruments list
Chocolate World CW 1433
Airbrush Iwata 0,6 nozzle
Compressor 4 bar pressure
Paper towels
Cotton swab
Coloured cocoa butter:
Roxy and Rich Fuchsia Red
Power Flower white NON AZO
You may create your own cocoa butter by yourself too. For this use cocoa butter and oil soluble colouring powder.
Melt cocoa butter to 50 C, add powder and use blender to dissolve powder. Cool down to the working temperature to 30-31C.
For colouring bonbons I use already coloured cocoa butters from Roxy&Rich.
All the colours should be TEMPERED before use.
Melt cocoa butter to 50 C and temper it on a marble slab by moving it back and forth until the temperature drops down to 30-31 C. After that it's ready to be used.