Here’s my take on a pate de fruit and ganache layered chocolate. Pâtes de fruit are fruit jellies, a sophisticated and delectable French confection made with real fruit. They have an intense fruit flavour and are a lot like a set jam, making them worlds away from the more commonplace fruit-flavoured jellies (which, let’s face it, are just sugar shapes with artificial flavours and colours). Happily pâtes de fruit are also vegetarian. The quince sweets I made are an example of such a treat.
I was craving a taste of the exotic when I came up with the flavours to go in this chocolate – I think it was during that very cold week recently after a short spell of warmer weather, and inspired by a mango lassi I enjoyed not long ago. So, here it is – mango pate de fruit, topped with cardamom ganache, enrobed in a dark milky chocolate and decorated with orange-gold flecks.
I was worried that the cardamom wouldn’t be able to stand up to the strong mango flavour, but it actually packed a punch. Yummy. I’ll definitely be making this again, though I might try each on its own next time for single flavours. Still, these two make perfect partners. The different textures work really well together; soft cardamom ganache atop slightly chewy mango. Mm-mmm – a taste of the tropics.