Gelée Cacao pour voile
Artisan
Restaurateur
![Elastic Sosa Gelée cacao voile](/sites/default/files/styles/recipes_default_main_mobile/public/2019-04/20190105_ElasticChoco.jpg?itok=NO0RV7d6)
Ingredients
300 g Water
100 g Caster sugar
100 g Glucose DE38/40
15 g COCOA POWDER
20 g SOSA Elastic
Mix all the ingredients together while still cold and bring to the boil.
Pour the mixture into a stainless steel tray, tipping it to spread out the jelly.
Leave to set at room temperature.
Cut out and shape however you wish.
Note: This recipe cannot be frozen.