Cassis Bonbon Sandwich

1. 1

   Special equipment: silicone baking mat; candy thermometer

2. 2

   Line a half sheet pan with a silicone baking mat.

3. 3

   Bring the cassis puree to a boil in a pot, continuously stirring to prevent scorching.

4. 4

   Combine 110 grams of the sugar with the pectin using a whisk, add to the fruit puree and boil for 2 to 3 minutes.

5. 5

   Add the remaining 1000 grams sugar to the fruit puree in three or four batches, continually whisking.

6. 6

   Then add the glucose syrup.

7. 7

   Continue to cook, whisking, until a candy thermometer inserted in the mixture reaches 225 degrees F. Then whisk in the citric acid.

8. 8

   Quickly pour the mixture onto the prepared sheet pan and cool the mixture completely in the refrigerator.

9. 9

   Cut the fruit pate into 2-by-6-inch strips and sandwich between two chocolate bars to serve.

* Per serving · 4 servings · Values may vary.