11 February 2013

How to make a light dessert :Chocolate Jelly

I love chocolate. Dark Chocolate.And I love to make light desserts: after a nice meal dessert should be like an evanescent cloud just passing by, leaving a sweet memory .Some years ago I bought a book on agar-agar : I won't mention the author ,as I soon realised that she did not tested the recipes .But I found a new ingredient ,very interesting for its healthy properties so I searched for a milligram scale and began to test. Almost all the recipes containing agar-agar will tell you :a coffee spoon etc....but if you want be sure of results better to use a scale . One day I found here the recipe of a chocolate jelly and I immediately tried it . This was 3 years ago and this dessert has become one of my best-seller has a personal chef . Yes, I re-made the recipe to suit my taste , I tried differents proportions of agar-agar and this is the final result of all my experimentations . With a dessert like this you can indulge !And you can keep it some days in the fridge ,covered . Very useful when you have guests !



Ingredients for 6 big servings or 12 small ones 

200 gr of dark chocolate 70%
500 ml of  fresh milk
A  pinch of  fleur de sel
A  pinch of grounded ginger
2 ,2 gr  of agar-agar
200 gr of sugar ,200 ml of water  and 8 tonka beans a for the syrup or a spoon of  chopped fresh ginger
Cut the chocolate in small pieces, put all the other ingredients in a sauce pan  and bring to boil  , pay attention when milkc omes to boil you’ll have to stir for a minute . Then  turn off the fire and  pour the chocolate into the mixture .Wait  3/4   minutes and then you can mix it well till all the chocolate is dissolved . Pour in the silicon moulds  ( or in cups )and then in the fridge to cool . For the syrup : bring to boil water,sugar and the tonka beans ( or the ginger )and let cook slowly till the syrup thickens  and begin to make  bubbles You can taste it  for consistence , it should not be too liquid . Use the syrup to garnish the jelly


If you’d like  to make  also the white chocolate jelly you can use the same recipe but  instead than 2,2 gr of agar-agar you’ll use  2,4gr (seems like nothing but it makes a difference) though if you want make the two it’s better to divide the dose  in two  so  200 ml of milk ,50 ml of cream, 1,1 gr of agar-agar and 100 gr of dark chocolate . For the white one  1,2 gr of agar-agar.

4 comments:

  1. Io sono innamorata dell'agar-agar, prima sperimentato in barre (comprato per errore, prima di scoprire che la versione in polvere è più pratica) e poi in polvere, grazie a un libro di una foodblogger francese, che si è rivelato una miniera di idee interessanti ^_^!
    Mi spiace invece per il tuo libro :(! Vedo però con piacere che sei riuscita a creare delle ricette semplicemente strepitose *O*!

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  2. Era tanto che non passavo a trovarti e mi dispiace troppo, perché i tuoi post sono sempre una rivelazione ed una gioia per gli occhi ed il palato.
    Ho voglia di leggere di più della tua nuova avventura. Un bacione grande, Pat

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  3. Ciao bella...come stai??
    Tutto bene?
    Senti, non so se hai tempo ma mi piacerebbe mi regalassi una delle tue ricette.
    Sì, per il mio contest sulle erbee spontanee, so che anche tu, come me, sei una appassionata e mi sei venuta subito in mente!
    Se puoi, dai un occhiata, mi farebbe davvero piacere! Un bacio enorme!
    Ambra

    http://gattoghiotto.blogspot.it/2013/04/ricette-spontanee-un-super-contest.html

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  4. Cosa vedono i miei occhiiiii!!!! Non si resiste a tanta bontà.

    ReplyDelete

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