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
Strawberry jam and Chantilly Genovese
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