Candied Cocoa Nibs

• 100 g (3½ oz) isomalt*
• 100 g (3½

In a small heavy-based saucepan, combine the isomalt and powdered glucose and gently melt over medium heat. Once melted, increase the heat and boil until the mixture reaches 150°C (302°F). Remove from the heat, add the cocoa nibs and stir to coat. Spread onto a tray lined with a silicone baking mat or baking paper. Cool completely before breaking up and crushing coarsely using a mortar and pest