Moldable Chocolate Confection
Ingredients
- 75 g white chocolate
- 9 g gelatin (220 bloom)
- 50 g milk
- 20 g glucose syrup
Preparation
Soak the gelatin in cold milk and let it swell for 5 minutes.
Melt the white chocolate in pulses in the microwave until it reaches 45 degrees.
Heat the swollen gelatin in the microwave until the granules are fully dissolved.
Combine the chocolate with the gelatin, mix well, add the glucose syrup and colorant, then blend the mixture with a blender.
Distribute the mixture into molds and place in the freezer for 40 minutes.
It is ready.
