Chocolate Jelly
Ingredients
Directions
Prepare
Make 1 pint of water and chocolate.
Dissolve and strain 1 ounce of isinglass.
Make and set the jelly
Add the isinglass to the chocolate.
Pour the mixture into a mold.
Place it in a cool area until it stiffens.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Isinglass
- Sets the liquid into a firm jelly as it cools, forming a gel network.
- Good quality chocolate
- Provides the main flavour and dark colour of the jelly.
The step that matters
Dissolve and strain the isinglass before adding it. Isinglass is a gelatin-like protein that must be fully dissolved to set evenly. Lumps or undissolved pieces leave weak or uneven spots in the finished jelly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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