Sweets

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!


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed