INGREDIENTS
400 g Fondant
200 g Isomalt
200 g Glucose(liquid)
200 g Cocoa paste
ELABORATION
Mix the sugars and heat up to 160ºC.
Cool down to 140ºC.
Add cocoa paste.
Spread the mixture and let cool.
Cut it into pieces.
Melt one piece of caramel in the oven.
Stretch from one end, to get the shape of a handkerchief.
