I have discovered cacao mass/ liquor/paste and wanted to try a truffle recipe from a well known chocolate manufacturer. First you add milk protein ? to espresso coffee, ...then... It says 200 g glucose syrup (DE 60) 60 g invert sugar (Trimoline) 45 g sorbitol powderAdd and dissolve the sugars in the coffee and heat to 35/40°C. What is the purpose of this? Why so many? And why 2 different invert sugars? + sorbitol..... Then it goes on to say melt the cacao mass, dark couverture and liquid anhydrous butter (ghee?) Combine all and you have your gan che ready for your prepared chocolate molds I don't understand this concoction at all. It doesn't leave much natural in the confection. Does anyone have other truffle recipes using cacao paste?