Chocolate Jelly
Ingredients
Directions
Make the jelly
Dissolve and strain the isinglass.
Add the isinglass to the water chocolate.
Pour the mixture into a mold.
Set
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
- Gelatin-like protein that sets the liquid into a firm, wobbly jelly as it cools.
- Water chocolate
- Supplies the liquid base and the chocolate flavour of the jelly.
The step that matters
Dissolve and strain the isinglass. Isinglass must dissolve fully before it is mixed in; undissolved lumps or bits left in the mixture will not set smoothly and can leave a grainy texture. Straining removes any remaining particles so the jelly comes out clear and even.
“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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