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Desserts
Flexible Chocolate
A pliable chocolate material for crafting decorative elements and flowers that won't break when bent.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Bloom the gelatin in cold cream and let it sit for 10 minutes to swell
2
Melt the chocolate until liquid, approximately 50°C
3
Heat the bloomed gelatin almost to a boil until it is completely liquid and grain-free
4
Combine the chocolate and gelatin, then stir
5
Add the glucose syrup, lemon juice, and food coloring, then blend with an immersion blender
6
Pour into molds, place in the freezer for 20-30 minutes, and unmold
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