Cocoa Jelly

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

<
Fondant at 100%
Ingredients

Method

Procedure

  1. Combine the water, fondant, and glucose. Bring to a boil and skim if necessary.
  2. Soften the gelatin in cold water).
  3. Add the gelatin and cocoa powder to the hot fondant mixture. Mix quickly and strain through a chinois or fine strainer.
  4. This mixture is ready to use once the t