"Try this Confectionery Choco-Fruit Bar and to Keep Bagged in a Fridge-Stored Jar!"

Choco Fruit Bars & Squares:

Compote with steeped gelatin on sheets 3/4' thick, cut to squares after setting and then stripped of the wax parchment and stored in sealed bags.

Formulate Dipping Sauce of Chocolate:

1. Pineapple Compote Jellies - lemon oil, pineapple syrup and banana essence.

2. Mango Compote Jellies - sugar, pinch salt, lime oil.

3. Banana Essence in Lemon Jellies - honey, ginger, lemon oil then "double dipped" in caramel then chocolate.

4. Apple Compote Jellies - cinnamon essence, cardamom, allspice and brown sugar

5. Apricot Compote Jellies - vanilla extract, orange oil by "double dipping" in caramel then chocolate.

Prepare the chocolate syrup with essences as formulated and dip the squares like candy jellies to coat with a flour sieve and deposite onto parchment and keep overnite in the fridge at 5 deg C. Alternatively, use white choco syrup to formulate mix.

Recipe for Jellied Compote: 1 (13/4 oz) box regular pectin, 1/2 tsp. baking soda, 1/2 cup H2O, 1 cup granulated sugar + more for coating (if needed), 1 cup raspberry jam or compote.

(Taken from: www.butterwithasideofbread.com)

Instruction for this: Take H2O and pectin powder and microwave for 30 secs. on HI setting

and stir then microwave another 30 secs.; put in other ingredients (baking soda + compote) and boil for 30 secs. Spread jelly on a parchment papered flat pan and set for 2 days, then turn over the parchment and cut out into uniform squares. Keep in an airtight container.