Ingredients:
90g Azuleta
125g Fondant
65g Glucose
65g Patisimalt
Method:
In a saucepan dissolve the Fondant and the Glucose, then add the Patisimalt.
Raise to 160°C and spread on the Silpat, mark the pastilles with a knife and leave to cool.
Put the neutral caramel with the dried Azuleta in the dehydrator. When fully dried shred in a blender until you obtain a fine, even powder.
Spread mixture on a silpat mat & bake in oven until caramelised
Once cooled break into shards as required