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

Robust blackberry is paired with this beautiful Xoco Gourmet Mayan Red 70% in this pate de fruit with balanced fruitiness and rich cocoa, finished with interesting acidity and colour from dried Yka leaves.

Ingredients and method


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 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

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