Recipe by: Jessica Ellington
||Glucose Syrup (DGF 8369)
||Trimoline Invert Sugar Syrup (DGF 8301)
||Dreidoppel Flavor Paste (Passion Fruit, Strawberry, Blackberry or your favorite flavor!)
||Belgian Cocoa Butter (96346)
- 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.