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!