1/4 cup powdered sugar
1/4 cup corn starch
1/4 cup cocoa powder
1/2 cup cold water
3/4 oz (3 pkgs) plain gelatin
1/3 cup hot water
1/3 cup cocoa powder
1 1/2 cup white refined sugar
1 cup organic corn syrup
1/2 cup water
In a small bowl, sift together the cornstarch, powdered sugar and the 1/4 cup of cocoa powder.
Line a 9x13 baking pan with tin foil and grease lightly and sprinkle with the powdered sugar mixture to coat.
Into the bowl of a stand mixer, pour 1/2 cup of cold water and sprinkle the gelatin over the top to bloom.
Place 1/2 cup cold water, white refined sugar and corn syrup in a medium heavy bottomed saucepan and bring to a boil, without stirring, over medium high heat.
When the syrup reaches 230 degrees combine 1/3 cup hot water with 1/3 cup cocoa powder in a small bowl and whisk until smooth; add to gelatin in the large bowl and whisk to combine.
Bring the syrup to 240 degrees f, and stream, very carefully, into the bowl of the stand mixer with the whisk attachment on low. Slowly increase the speed and whip on high for 10 minutes, or until the bowl is almost cool to the touch and the mixture ribbons thickly from the whisk.
Transfer into the cocoa powder coated baking pan and, using a greased offset spatula, spread evenl. Sprinkle with remaining powder and let set, at room temperature, for at least 6 hours or preferably overnight.
Using powder coated scissors (or sharp cookie cutters) cut into squares and toss in cocoa powder mixture to keep from sticking and keep for up to a week in a zip top bag in a cool, dry place.