Quite possible the coolest Pate de Fruit I have ever seen. The two flavors I used for this Pate de Fruit are Verjus Blanc, and Verjus Rouge. Verjus translates to "green juice". It is basically the liquid taken from white and/or red wine grapes before they undergo fermentation. The grapes are broken down and harvested when the natural sugars in the fruit are at there peak. The Pate de Fruit is a pretty standard confection when it comes to the pastry kitchen. It is basically a gel that is set with pectin. In this recipe I used high methoxyl pectin, sugar, glucose powder, and a citric acid solution. I scaled both recipes, both a little different than the next taking into consideration solids content, natural sugars, and acidity. I began by cooking the Pate de Fruit that required the higher temperature first, pooring it on a silpat with confectionary bars as a frame. Directly after pooring the first batch I began cooking the 2nd. Before pooring the 2nd batch on top of the 1st I used a heat gun to warm the top layer of the 1st. (ensuring a solid adhesion between the two) I think the two tone is a more modern take on the classic confection. Not to mention it looks really cool and tastes great.