Preguntas frecuentes

How to make Soft chocolate gel with Carrageenan ?

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.

¿Necesita soporte en el desarrollo de productos?

Contáctenos

Contenido relacionado

Calidad y Seguridad

Descubrir más

CAG Hydrocolloids

Su socio de confianza en hidrocoloides

Encuéntrenos

Email: info@cagcolloids.com

Tel: 0086-19884908291 / 0086-573- 88067623

Website: www.cagcolloids.com

Address: No. 399, East Tongfu Road, Tongxiang City, Zhejiang Province. China.

Navegación