1. Mix the PETTINA KOKOMIX and water with beater on 2nd speed for 3 minutes.
2. Halve the mixture, adding the dutched cocoa to the second half.
3. Blend until the mixture is clear or combined.
4. Spread par-baked SWEETPASTE sheet with raspberry jam, then drop random handfuls of each
mixture onto the sheet.
5. Smooth the top and bake at 180°C.
6. Ice with BAKELS RTU CHOCOLATE ICING and drizzle with WHITE FONDANT, then marble.