Chocolate Jelly Candies with Coconut Milk
Coconut milk and cocoa mass create a rich chocolate base with a substantial amount of fat. Gelatin firms the chilled mixture, so the candies keep their shape and have a smooth jelly texture.
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Servings: 8 (1 serving ≈ 49 gram)
Digestion time: 3 hour
Recalculate the gelatin with a different bloom strength
Bloom gelatin (20 g) in water (50 g) and leave it to hydrate.
Heat coconut milk (unsweetened) (250 g) with stevia (25 g) until hot, then remove it from the heat.
Add grated cocoa (50 g) and stir until completely dissolved.
Add the dissolved gelatin and mix thoroughly.
Pour the mixture into molds and refrigerate for several hours.
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