Recipe
Complete the following Essential beforehand
Ingredients
- 165 g Abinao 85%
- 600 g Whole milk
- 40 g Sugar
For 805 g
Recipe
Warm up the milk and drizzle in the sugar and pectin mixture.
Bring to a boil while stirring.
Gradually for part of the hot milk onto the chocolate, use a spatula to create an emulsion, and mix using an immersion blender.
Incorporate the rest of the milk, then mix again.
For out at approx. 45-50°C (115-120°F).
Make the jelly. Leave it to set and load it into a siphon.
Put the gas canisters in place and shake your siphon.