Voya’s petits fours: pineapple pate de fruit

If you’ve just joined us, I’m dissecting the petits fours plate at Voya. It’s a delicious assortment of beautiful little things, and the plate I had featured lemon spritz cookies, sparkly coffee cookies, pineapple pate de fruit, cherry cordials, hazelnut praline chocolates, and coffee chocolates.

I love pate de fruit. Directly translated, it means “fruit paste” and that’s exactly what it is.  Just think about it: delicate little squares of fruit puree, concentrated and slightly sweetened, and rolled in sugar so it sparkles. Slightly sticky, tangy and tart, it’s like candy for grown-ups.

Voya’s petits fours plate came with pineapple pate de fruit, and it surprised me. I was expecting tart, brash pineapple that would make my tongue pucker a little bit. Instead, it was a kinder, gentler pineapple that started out a little bit shy, and then became bolder as it melted on my tongue. The flavour developed even further on the back of my tongue and throat.

Not what I expected at all, but lovely nonetheless.

Voya (in the Loden Hotel)
1177 Melville Street
Vancouver, BC
(604) 639-8692

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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