Chocolate glazed cherry jelly candies
Cherries add tartness and polyphenols to the filling, while pectin creates a firm jelly without sugar. 99% chocolate and sugar-free milk chocolate provide fats and deep flavor, so the candies are best enjoyed in small portions.
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Inventory: Blender
136
Servings: 10 (1 serving ≈ 46 gram)
Digestion time: 3 hour
Blend cherries (200 g). Mix water (50 g), pectin (6 g), and erythritol (30 g), add the mixture to the cherry puree, and cook while stirring until boiling. Cook for 30 more seconds after boiling.
Pour the jelly into small molds and freeze for 2 hours until firm.
Melt sugar-free milk chocolate (80 g) and 99% chocolate (80 g), then stir in olive oil (15 g). Remove the jelly pieces from the molds and dip them in the chocolate glaze. Chill until set.
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