Calamansi Fruit Paste combines the citrusy flavor of calamansi with the creaminess of nuts and caramelized chocolate. Developed by Ricard Martínez for Frotz Fruits, this creation plays on the contrast between the tartness of the fruit paste and the richness of the gianduja, resulting in a balanced treat full of nuanced flavors.
Chef’s Tip: The result is a creation in which the tartness of the calamansi and the creaminess of the gianduja complement each other to offer a bite that is balanced in flavor and texture. A recipe developed by Ricard Martínez for Frotz Fruits that combines fruit, chocolate, and nuts in a creation designed for professional pastry and chocolate shops.