How do i thicken a fruit puree so that it doesn't ooze out of my chocolate candies?!


Question: I'm experimenting with making chocolate candies with the intention of opening a bakery or confectionery someday. I can't figure out how to thicken my fruit purees enough so that when you bite into the candy, it doesn't come splashing out onto your shirt. But I also don't want to alter the flavor of the fruit very much, I like the sweetness of blueberries and the tartness of raspberries.


Answers: I'm experimenting with making chocolate candies with the intention of opening a bakery or confectionery someday. I can't figure out how to thicken my fruit purees enough so that when you bite into the candy, it doesn't come splashing out onto your shirt. But I also don't want to alter the flavor of the fruit very much, I like the sweetness of blueberries and the tartness of raspberries.

I would lightly boil the puree to decrease the amount of water in it which will naturally thicken it without altering the taste or turning it to a gelatinous goo.

Corn starch. Try mixing some (not sure of your quantities) like a teaspoon in an ounce of water. It thickens when you heat it.

Anytime I need a thickening agent, i reach for Arrowroot. I buy mine from either spice islands or penzeys. It works much like corn starch, but unlike corn starch, it is flavorless!

make a thicker sugar syrup before adding the fruit

flour

you could add a bit of powdered sugar, but that might overly sweeten the fruit. you could add some corn starch. it doesnt taste like much and it will definitely prevent runny puree.





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