Extra Amer 67% Chocolate Jelly & P125 Cœur de Guanaja Jelly

Artisan
Gellan Sosa Gelées Chocolat
Extra Amer 67% Chocolate Jelly

Ingredients

400 g Milk
70 g Sugar
4 g SOSA Gellan Gum
230 g EXTRA AMER 67% CHOCOLATE

Mix all the ingredients with the Gellan Gum while still cold.
Bring to the boil and mix with the chocolate until an emulsion forms.
Immediately pour out at a temperature of at least 150°F (65°C).
Leave to set.

P125 Cœur de Guanaja Jelly

Ingredients

 400 g Milk
70 g Sugar
4 g SOSA Gellan Gum
150 g P125 COEUR DE GUANAJA

Mix all the ingredients with the Gellan Gum while still cold.
Bring to the boil and mix with the chocolate until an emulsion forms.
Immediately pour out at a temperature of at least 150°F (65°C).
Leave to set.

Download the recipes

Philippe Givre
Chef’s tip
Philippe Givre

These fruit jellies withstand baking and can therefore be used in cakes.