Essentials
CREAMY TEXTURES
P125 COEUR DE GUANAJA CHOCOLATE JELLY
Ingredients
-
120 g
- 600 g Whole milk
- 75 g Sugar
- 3 g Pectin X58
Select your mixture’s total weight
For
Tips
If you think the chocolate is too intense, you can increase the quantity of sugar to 90 g.
Recipe
Combine the sugar and pectin.
Warm the milk to a 50/60° C (122/140° F) and combine with the sugar mixture.
Bring to a boil, whisking constantly. Pour gradually into the melted P125 COEUR DE GUANAJA and stir in the center with a rubber spatula to create a shiny and elastic core.
Chill to 30° C (86° F) and pour.
If used later, reheat the jelly to 60° C (140° F) and cool to 30° C (86° F) before pouring.
NOTE: This jelly can not be frozen.
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