Gelée Cacao pour voile

Artisan
Restaurateur
Elastic Sosa Gelée cacao voile

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.