Gele agar intense au chocolat noir sans sucreFrom tippystclair 8 years ago
- 16 oz skimmed milk shopping list
- 4 oz dark chocolate (55 to 66% cocoa solids), finely cut shopping list
- 1 1/4 tsp agar powder or gelatin powder shopping list
- gelatin mold shopping list
- ***Agar is a natural additive is prepared from several species of red algae. It is a vegetable gelatin, one with high gelling properties, and used by vegetarians because true gelatin is made from animal by-products. shopping list
- Agar forms a gel at 88° F and does not melt below 136°F. It is unflavored and is rich in iodine and trace minerals. Agar’s setting properties are stronger than unflavored gelatin and will set at room temperature after an hour. It is a high protein food and should be refrigerated for storage. shopping list
- Some other names for Agar powder are Japanese gelatin, Japanese isinglass, Chinese gelatin, vegetable gelatin, Chinese isinglass and Angel's hair. additive Agar is commonly available in flakes, powder and bars shopping list
- A substitute would be unflavored gelatin. shopping list
How to make it
- Put the milk and chocolate in a pan set over low heat and slowly mix until the chocolate is melted. The mixture should feel slightly warm, but definitely not hot.
- Sprinkle the agar powder over the liquid and using a wire-whisk.
- Mix so the powder dissolves and doesn’t form clumps.
- Increase the heat, bring to a boil and simmer for one minute, stirring constantly.
- Pour the mixture into a 16 oz or eight 3 oz jelly molds.
- Allow to set at room temperature for an hour before refrigerating. Unmold and serve.