Raspberry Pate de Fruit
with Vegan Raspberry and Rose Ganache

AW: 0.74
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
5 gr glucose syrup
0,75 gr lemon acid
0,75 gr boiling water


Method

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.
Raspberry and Rose ganache
Total weight: 263 gr

Ingredients list
150 gr raspberry inspiration chocolate from Valrhona
18 gr rose water
45 gr coconut vegan milk 20 % minimum
13 gr sorbitol
7 gr grape sugar
4 gr inverted syrup/ maple syrup
10 gr cocoa butter
16 gr grapeseed oil
10 gr vegan plant-based butter



Method

Weight all the ingredients.
Take raspberry chocolate, cocoa butter and melt into a microwave to 45C. Be attentive not to burn it. Add grape seed oil and put aside.
To the other bowl add coconut milk, grape sugar and inverted sugar. Warm to 40 C and add sorbitol. Mix well.Add liquids with sugars to the melted chocolate. Use a blender to emulsify.
Warm the rose water to 30 C and add to the ganache. Blend again.
When the ganache temperature has reached 33 C, add plant butter of the room temperature. Emulsify again.
Pipe into the shells when the ganache temperature reaches 28-29 C. Leave to set at the temperature of 16-18 C for 12 hours at least.

Notes on Ingredients
Sorbitol
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 syrup / Maple syrup
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
Hoze
Brush
Paper towels
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.