Recipe by: Jessica Ellington
|220 g||Heavy Cream|
|0.50 g||Kosher Salt|
|126 g||Glucose Syrup (DGF 8369)|
|16 g||Trimoline Invert Sugar Syrup (DGF 8301)|
|110 g||Granulated Sugar|
|30 g||Dreidoppel Flavor Paste (Passion Fruit, Strawberry, Blackberry or your favorite flavor!)|
|4 g||Fruit Acid (DRE 53304 9)|
|6 g||Belgian Cocoa Butter (96346)|
- Heat all ingredients except fruit acid and cocoa butter in a medium saucepan to 118°C (245°F), stirring gently.
- Remove from heat and whisk in cocoa butter and fruit acid.
- Cast into an 18 cm frame.
- Cool and cut into desired size.