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. 

Tape carefully a very well-polished bar mould from one top crossing down up to the middle of the mould.
With pre-crystallized green cocoa butter, make a light splash. Then with pre-crystallized red cocoa butter spray over the mould.
Take out the tape carefully and spray with pre-crystallized white cocoa butter.
Cast the moulds with pre-crystallized CARMA® Couverture White Nuit Blanche 37% and leave to fully crystallize. 

Fill the casted moulds with a thin line of the Cherry jelly and finish filling with the Mint Ganache.
Leave to crystallize overnight and close the mould with pre-crystallized CARMA® Couverture White Nuit Blanche 37%.