Raspberry Puree 300g
Sugar 30g
Pectin (yellow) 8g
Sugar 300g
Glucose 60g
Tartanic Acid 5g
-Heat puree
-Add the pectin and 30g of sugar- whisk
-Add the large portion of sugar- stream in- whisk
-Allow to boil
-Add glucose
-Cook to 225
-Take off heat and add acid
-Quickly pour into mold (a quarter sheet tray- 3/4 of the way)
Gianduja
Milk Chocolate 450g
Peanut Butter 250g
-Temper the chocolate
-Mix in the peanut butter
