Chocolate Molding Mass

Name: Chocolate Molding Mass
Yield: 2 servings
Ingredients: 100 g chocolate; 70 g cream; 13 g gelatin; 25 g glucose syrup; lemon juice

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A simple chocolate base with gelatin and glucose syrup for making desserts and filling molds.

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Bloom the gelatin in the heavy cream

Melt the chocolate

Combine both mixtures, then stir in the syrup and juice

Quickly pour into molds and tap the molds firmly to release air bubbles

The set mass can be reheated in the microwave in very short bursts of 5-10 seconds—it heats up quickly

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