Blackberry, Yka Leaves and 70% Xoco Gourmet Chocolate Pâte De Fruit

Ingredients  

Ingredients for dried Yka Leaves sugar 

• 2 punnets Yka Leaves 
• 60g caster sugar  

Ingredients for 14cm frame of pâte de fruit 

• 125g blackberry puree 
• 12g caster sugar 
• 2.5g pectin jaune powder (Sosa Ingredients) 
• 100g caster sugar 
• 50g glucose syrup 
• 40g Xoco Gourmet 70% Mayan Red dark chocolate 
• 1g tartaric acid solution (dissolved 50-50% in weight of tartaric acid powder in hot water) 

Method 

Method for dried Yka Leaves 

• Lay the Yka Leaves on drying trays in a dehydrator, lay a drying tray or air mat on top of them to stop them moving. Switch dehydrator on at 45-50C. Dry for 3-4 hours (keep checking as times will vary).
• Once leaves are dry, cool and blitz up in a grinder then mix with the sugar. 
• Use to coat the pâte de fruit.

Method for pâte de fruit 

• Place a square 14cm mousse frame on top of a silicone mat on a flat tray. Weigh the chocolate in to a bowl. 
• Mix the yellow pectin with the 12g sugar in a small dish. 
• Place the blackberry puree and the 100g sugar in a pan and heat to about 50C. 
• Rain in the pectin and 12g sugar mix while stirring. 
• Bring to a boil, add the glucose syrup and bring the mixture back to the boil 
• Bring to 105C and whisk into the chocolate in the bowl. 
• Quickly stir in the acid solution and immediately pour into the frame, and level. 
• Leave to cool over night at room temperature. 
• Remove the pâte de fruit from the frame by running a hot knife along between the pate and the metal frame. Place it on a layer of Yka Leaves sugar to help avoid it sticking.  
• Cut the pâte de fruit with a hot knife in to squares and place in the sugar again. 
• Serve as a petit four or sweet treat.  

Recipe: Shona Sutherland