Milk and chocolate jellies: the recipe


Did you think that my experiments with agar-agar were over? :)

For a moment, I almost thought the same…but then my mind started to wonder and suggest “why don’t you try to jelly ‘fill with a random liquid food’?”.

And so, I prepared a few milk and chocolate jellies, simple, cute and even fast to make:

Milk and chocolate jellies

(Doses for about 20 jellies)

  • 250 mL of whole milk

  • 25 g of sugar

  • 25 g of maple syrup

  • 1 g of agar-agar in powder

  • a handful of dark chocolate chips

Mix the agar powder with the sugar and set it aside. Pour the milk into a pot and bring it to boil. Add the maple syrup, the agar with the sugar and stir for 2 minutes. Filter the milk through a very fine mesh strainer and pour it into individual chocolate molds. Alternatively, pour the mixture on a oven pan covered with parchment paper. Cover the jellies with some aluminum foil and let them cool down. Once solidified, remove the jellies out of the molds and serve them (if you pour the mixture in a pan, cut the gel into squares). You can store them in fridge for maximum 2 days.