Fundamental: Creamy with Fibrous Fruit Puree Technique by Veliche™ Gourmet

Fundamentals for daily use

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Veliche™ Gourmet is happy to share some basic fundamentals of bakery, pastry and confectionery with you. These fundamentals are meant to inspire you and help you work with our chocolate in a way that saves time and delivers the best possible result. This guide offers our first selection of balanced applications, based on our complete range of highly workable couverture chocolates, inclusions, cocoa products (butter, powder) and service products, such as the tasty Hazelnut Praliné 65%. As your committed partner, we provide direct access to our products, and our passionate team is always happy to support you.

Boil the first part of the puree with butter, add the gelatine mass and pour on the chocolate to make a ganache. When all chocolate dots are melted incorporate the cold puree (10 to 20°C). After crystallisation the texture is similar for both fruit juice and fibrous fruit.

Chef’s tip
Create your own fruit cocktail by mixing different kinds of fruit puree.

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