Chocolate with Fruit Puree vs. Fresh Fruit

Fruit and chocolate are a great combination. I prefer to use puree instead of fresh fruit as the puree provides flavor and quality consistency throughout the entire year. If you cannot find fresh frozen puree, then buy the best quality and ripest fruit possible. With the exception of berries, any fruit that has a skin needs to be peeled first. Puree the fruit in a food processor or blender until completely smooth and use a scale to ensure and accurate weight on your puree. Weigh out enough confectioners' sugar to equal 10 percent of the total weight of the puree (for every 10 ounces of puree add 1 ounce of sugar). Return the puree and the confectioners' sugar to the food processor or blender, and mix until smooth and well combined. Strain the puree through a fine-mesh sieve before using to remove seeds or impurities.