Mix the pectin X58 with the caster sugar. Heat the milk to 120°F (50°C) and infuse the lime zest for 10-15 minutes. Add the pectin-and-sugar mixture and the invert sugar, and bring to the boil. Make an emulsion along with the chocolate to obtain a smooth, shiny texture. Maintain this texture, add in the lime juice and mix using an immersion blender until a perfect emulsion forms. Pour out or leave to set at 40°F (4°C) for 24 hours.
Note : This recipe cannot be frozen.
Manjari Chocolate Jelly
Ingredients
840 g Milk
55 g Caster sugar
5 g SOSA Pectin X58
260 g MANJARI 64% COUVERTURE
Mix the sugar and pectin. Whisk this mixture into the hot milk and boil for a few seconds. Combine some of the milk with the couverture and mix vigorously with a spatula until you obtain an emulsion. Keep adding the milk but make sure the texture stays elastic and shiny.
For the Creamy Lime Ganache, we recommend using this ganache in fresh chocolate bonbons. Store at 40°F (4°C).
The Manjari Chocolate Jelly can be reheated as many times as required – Simply make sure you heat it to at least 35°F (60°C) before using it at approx. 85-95°F (30°C).
