Extra Amer 67% Chocolate Jelly

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This is the opportunity to select a recipe to complement our product of the month: Gellan Gum. To do so, we would like to remind you of one of the chef’s creations: Philippe Givre, who has also been inspired by one of the best chocolates in the world, Valrhona: Extra Amer 67% Chocolate Jelly

Gellan Gum is a real treasure for pastry lovers, a gelling agent of vegetable origin obtained through bacterial fermentation. At first sight, it may look like agar-agar, but it has a characteristic that makes it stand out: it withstands higher temperatures! This means you can create perfect jellies for baked fillings without worrying about them melting in the process.

Wondering how to achieve this magic in your kitchen? It’s simple. It all starts by mixing the Gellan Gum with cold liquid and then heating it until it comes to the boil, while stirring, of course. The magical gelling happens quickly between 70-80°C, and that’s precisely what we need for our recipe.

In our Extra Amer 67% Chocolate Jelly, Valrhona chocolate takes centre stage. This exceptional chocolate, with 67% cocoa, brings an intense and deep taste that combines perfectly with the unique texture offered by the Gellan Gum. The result is a chocolate jelly with a bitter and rich taste that will awaken your taste buds.

But the best thing about this recipe is its versatility. Once you have your Extra Amer 67% Chocolate Jellys ready, you can incorporate them into any cake dough you like. Imagine a chocolate jelly insert in your favourite cake – the possibilities are endless!

Extra Amer 67% Chocolate Jelly

Extra Amer 67% Chocolate Jelly

In our Extra Amer 67% Chocolate Jelly, Valrhona chocolate takes centre stage. This exceptional chocolate, with 67% cocoa, brings an intense and deep taste that combines perfectly with the unique texture offered by the Gellan Gum.
Keyword Jelly

Ingredients
  

  • 400 g Milk
  • 70 g Sugar
  • 4 g Gellan Gum Sosa
  • 230 g Extra Amer 67% chocolate Valrhona

Instructions
 

  • Mix all the ingredients with the Gellan Gum while still cold.
    400 g Milk, 70 g Sugar, 4 g Gellan Gum
  • Bring tothe boil and mix with the chocolate until an emulsion forms.
    230 g Extra Amer 67% chocolate
  • Immediately pour out at a temperature of at least 150°F (65°C).
  • Leave to set.

So, if you are passionate about pastry and are looking for an innovative way to take your creations to the next level, don’t hesitate to try this recipe inspired by our Gellan Gum.

Turn your desserts into masterpieces and delight your guests with the delicious taste and amazing texture that only Gellan Gum can offer.

Get ready to be the star chef in your kitchen!

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