2.9 CHOCOLATE JELLY - A Creation by L'École Valrhona

Preserving : 2 Days between 35-40°F (2-4°C)

Ingredients

Select your mixture’s total weight

For

IMPORTANT: This jelly cannot be frozen.

For a more unusual application, heat the jelly to 120°F (50°C), then pour it out.

Warm up the milk and drizzle in the sugar and pectin mixture.

Bring to the boil while stirring.

Gradually pour part of the hot milk onto the chocolate, use a spatula to create an emulsion, and mix in an electric mixer as soon as possible.

Incorporate the rest of the milk, then mix again in the mixer.

Pour out at approx. 115-120°F (45-50°C).