Chocolate gel

I figured out how to make pliable chocolate jelly with agar-agar





The application could lend itself towered chocolate linguini with blackberry pearls, and creme fraiche?

Comments

  1. NicoleJanuary 31, 2011 at 7:29 PM

    Looks strange but tasty.

    ReplyDelete
  2. JohnOctober 1, 2011 at 8:20 PM

    What hydrocolloids did you use to get that texture?

    ReplyDelete
  3. chefsadrummerOctober 2, 2011 at 12:10 AM

    Chocolate coconut veil
    400 coconut milk
    300 dark chocolate
    100 sugar
    3.4 agar agar

    Simmer milk, sugar and agar agar for 2 minutes so agar is hydrated, pour onto chocolate to make ganache, pour onto acetate sheets and using a palet knife get to max 2mm let it set and va va voom

    Keeps for a few days keep covered as itl sweat.
    Everyone says you need gellan for this type of gel but who can afford it and with agar it should keep it's gel upto 60c anyway?
    Hope this helps.

    ReplyDelete

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