Fruit Chews

February 27, 2020

Recipe by: Jessica Ellington

Ingredients

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	Lemon Juice
6 g	Belgian Cocoa Butter (96346)

Directions

Heat all ingredients except lemon juice and cocoa butter in a medium saucepan to 118°C (245°F), stirring gently.
Remove from heat and whisk in cocoa butter and lemon juice.
Cast into an 18 cm frame.
Cool and cut into desired size.