Gelée Cacao pour voile
Artisan
Restaurateur
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.
