Wash and zest the citrus fruit

• Scrub the oranges, lemons and limes under warm water without detergent and lay them out on trays.
• Peel the oranges and lemons with a vegetable peeler, taking only the aromatic zest and leaving the bitter white pith behind.
• Grate the limes by hand on a grater, scraping gently so as not to dig into the pith.

Grind the citrus peel

• Blend the orange and lemon zest in batches until medium-ground.
• Transfer the ground zest to a large jar and repeat with the remaining peel.

Add the aromatics to the jar

• Add the lime zest and the kaffir lime leaves to the jar.
• Break the cinnamon sticks, grind them in a mortar and add them with the ground coriander and grated nutmeg.

Cover with glycerin and infuse

• Pour the food-grade glycerin over the aromatics and stir so everything is fully coated.
• Close the lid and let the mixture infuse, stirring once a day.

Extract the caffeine

• Pour the guarana powder into a jar and cover it with the food-grade alcohol, then stir well.
• Cover and let it sit, then add the activated charcoal tablets and stir again.
• Filter the liquid through a coffee filter.

Reduce the caffeine extract

• Pour the filtered liquid into a saucepan and evaporate off the alcohol over low heat until a thick paste remains.
• Take it off the heat, pour the paste onto parchment paper and let it harden.

Strain the cola flavoring

• Pour the infused mixture onto a cheesecloth and gather it into a bag.
• Squeeze out all the glycerin with the essential oils and collect the concentrate.

Melt the glucose syrup and sugar

• Pour the glucose syrup into a large pot for the light gummy and into a large cauldron for the dark gummy.
• Add the sugar to both, then add just enough water to wet the sugar.
• Heat the cauldron on maximum heat so the sugar at the bottom caramelizes, and the pot on lower heat for a lighter caramel.

Cook the caramel to temperature

• Cook both batches, checking with a thermometer so they do not overheat.
• Turn off the heat once the caramel reaches the target temperature.

Bloom the gelatin

• Pour water into three containers, more in the first two and less in the third.
• Sprinkle the gelatin into the water while whisking constantly to avoid lumps.

Dissolve the gelatin into the caramel

• Add the swollen gelatin to the pot and stir continuously until fully dissolved.
• Repeat with the cauldron, scooping out excess if the volume is too high, and stir until completely dissolved.

Flavor and color the gummy

• Pour the cola flavoring into the pot and the cauldron, then add the caffeine paste to each.
• Add the phosphoric acid to balance the sweetness, then stir in the caramel color to darken the dark batch.
• Mix thoroughly and skim off the foam from the surface.

Pour into the mold

• Spray the silicone mold with release agent and place a divider behind the lettering.
• Pour the dark gummy on one side and the light gummy on the other, keeping the levels balanced.
• Fill the mold to the top, then remove the divider.

Let the gummy set

• Leave the filled mold to harden until the texture is firm and chewy.

Unmold and serve

• Cover the mold with the lid, secure the corner brackets and flip it onto a tray.
• Unscrew the frame, lift the mold and peel the silicone away from the gummy.
• Slice into pieces and share.