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June 11, 2007
I realize this topic is out of the chocolate scope but I need help with making pates.
I recently tried making Rasberry pate de fruit and my pate was very sticky. I thought the consistnecy should should be more jello-ish and shiny like jello. I’ve seen and taste truffles where they marry pates with the ganache and the pates are nice and smooth and very jello like. I can’t seem to get my consistency right. Can you help?