Jelly filling for chocolates

Lately, I have been making many chocolates filled with a flavoured fondant filling. I want to experiment with jelly fillings after dipping a lychee jelly into some tempered chocolate. It was delicious but the chocolate didn't solidify even though it was properly tempered. I don't have access to any gelatin where I live so the jelly I used was an agar-agar and konjac blend. Does anyone know how I can get the chocolate to stick to the jelly while still maintaining the flavour and texture? Any recipes or tips?
Thank you and cheers!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: