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CREAMY TEXTURES

CHOCOLATE JELLY A Creation by L’École Valrhona

Preserving : 2 Days - Between 2-4°C (35-40°F)

Unit of measure

Choose your unit of measure for the recipe ingredients

Grams Ounces

Ingredients

165 g
Abinao 85%
- Abinao 85%
- Guanaja 70%
- Caraïbe 66%
- Extra Bitter 61%
- Oriado 60%
- Caraque 56%
- Araguani 72%
- Andoa Dark 70%
- Nyangbo 68%
- Alpaco 66%
- Manjari 64%
- Illanka 63%
- Taïnori 64%
- Macaé 62%
- Equatoriale Dark 55%
- Extra Dark 53%
- Satilia Dark 62%
- Jivara 40%
- Orizaba 39%
- Bahibe 46%
- Andoa Milk 39%
- Tanariva 33%
- Azélia 35%
- Caramélia 36%
- Satilia Milk 35%
- Equatoriale Milk 35%
- Ivoire 35%
- Opalys 33%
- Waina 35%
- Blond Dulcey 32%
- Blond Orelys 35%
- Almond inspiration
- KOMUNTU 80%
3 g Pectin X58
600 g Whole milk
40 g Sugar

Select your mixture’s total weight

For

g

Tips

IMPORTANT: This jelly cannot be frozen.

For a more unique application, heat the jelly to 50°C (120°F), then pour it out.

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).

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