Fruit jelly (gummies)

Publication date: 28-Apr-2021


  • 60 g Cordillera white chocolate 30%
  • 200 g Cordillera chocolate Colombia origin 65%
  • 100 g sugar
  • 100 g raspberry
  • 20 g glucose
  • 10 g dextrose
  • 3 g pectin
  • 6 g acid solution
  • 20 g milk cream
  • 10 g berries
  • Dry mix pectin and sugar.
  • Separately heat the raspberries and mix
  • Sprinkle the sugar and pectin and bring to a boil and add glucose and dextrose.
  • Keep cooking until it reaches 108°C and add the acid solution.
  • Place in square mold y and give it a thickness of 4 mm. Let cool to room temperature.
  • Separately boil milk cream.
  • Mix the berries and add them to the milk cream, boil a bit more and remove from heat.
  • Add the melted white chocolate to the previous mix and blend (ganache).
  • Apply the ganache over the fruit plate, roll and let cool to cut.
  • Cover with tempered chocolate coating
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