How to make Soft chocolate gel with Carrageenan ?
530 g cream
500 g chocolate (64% cocoa), chopped
120 g sugar
600 mL water
1.4 g locust bean gum (~0.1%)
1.6 g carrageenan (~0.1%)|
Scald the cream and pour it over the chocolate and sugar. Whisk to combine. Set aside. In another bowl, add the water, locust bean gum and carrageenan. Use a hand blender to combine thoroughly. Boil the mixture. Whisk the hot gel and chocolate mixture together.
Pour it into an 20 x 20 cm pan lined with plastic. Refrigerate for at least two hours to set.
