CARMA® Candy Cane Bar

Warm up water and pure to 40° C. Add the pectin, previously mixed with sugar [1].
Once it comes to a boil, start adding all other sugars (Sugar [2], glucose, sorbitol) mixed together.
Boil for 2 minutes and take off the heat. Add the citric acid solution and pour the mixture over a silpat to cool down completely.
Hand blend and reserve in a piping bag before further use.

Warm up the whipping cream, glucose, invert sugar, sorbitol, cocoa butter and butter to 40° C.
Melt the CARMA® Couverture White Nuit Blanche 37% to 40° C.
Add the peppermint oil and  Homogenise both mixtures together with a hand blender and leave to cool down to 28° C before further use.