{"id":22551,"date":"2026-08-04T13:24:08","date_gmt":"2026-08-04T11:24:08","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/calamansi-fruit-paste\/"},"modified":"2026-08-04T13:24:26","modified_gmt":"2026-08-04T11:24:26","slug":"calamansi-fruit-paste","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/calamansi-fruit-paste\/","title":{"rendered":"Calamansi Fruit Paste"},"content":{"rendered":"\n

Calamansi Fruit Paste combines <\/strong>the citrusy flavor of <\/strong>calamansi with the creaminess of nuts and caramelized chocolate. Developed by Ricard Mart\u00ednez 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. <\/p>\n\n

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 Mart\u00ednez for Frotz Fruits that combines fruit, chocolate, and nuts in a creation designed for professional pastry and chocolate shops. <\/p>\n","protected":false},"excerpt":{"rendered":"

Calamansi Fruit Paste combines the citrusy flavor of calamansi with the creaminess of nuts and caramelized chocolate. Developed by Ricard Mart\u00ednez 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 … Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22550,"template":"","recipe-category":[],"class_list":["post-22551","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"Calamansi Fruit Paste\n480 g Frotz Fruits Calamansi Pulp\n34 g invert sugar\n70 g liquid glucose\n18 g sucrose 1\n9 g yellow pectin\n340 g sucrose 2\nSodium citrate\n\nPeanut and Almond Gianduja\n185 g of caramelized chocolate coating\n20 g of cocoa butter\n140 g of peanut butter\n60 g of almond paste\n1.2 g of fine salt","recipe_steps":"

Calamansi Fruit Paste<\/h2>\n
    \n \t
  1. Mix the yellow pectin with the sucrose 1.<\/li>\n \t
  2. Heat the Frotz Fruits Calamansi Pulp together with the invert sugar and liquid glucose until it reaches 40 \u00b0C<\/strong>.<\/li>\n \t
  3. Gradually sprinkle in the mixture of pectin and sucrose.<\/li>\n \t
  4. Measure the pH and adjust it with sodium citrate until a value between 3.3 and 3.5<\/strong> is obtained.<\/li>\n \t
  5. Heat the mixture to 105 \u00b0C<\/strong> (approximately 74.5 \u00b0Brix<\/strong>).<\/li>\n \t
  6. Roll out the dough on a Silpat to a thickness of about 5 mm<\/strong> and let it cool.<\/li>\n<\/ol>\n

    Peanut and Almond Gianduja<\/h2>\n
      \n \t
    1. Melt the caramelized coating together with the cocoa butter.<\/li>\n \t
    2. Gently warm the peanut butter and almond butter.<\/li>\n \t
    3. Mix all the ingredients and blend them with a blender.<\/li>\n \t
    4. Pre-crystallize the mixture by raising the temperature to between 42 and 45 \u00b0C<\/strong> and then cooling it to 26 \u00b0C<\/strong>.<\/li>\n \t
    5. Spread a layer about 2 mm<\/strong> thick over the fruit paste.<\/li>\n \t
    6. Freeze the mixture and cut out 3-cm-diameter<\/strong> discs.<\/li>\n<\/ol>","recipe_related_product":[20856],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"\nCalamansi Fruit Paste - Frotz<\/title>\n<meta name=\"description\" content=\"Calamansi Fruit Paste combines the citrusy flavor of calamansi with the creaminess of nuts and caramelized chocolate. 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