Cocoa jelly

11 September 2006
Cocoa jelly

!](#)Ingredients 137.5ml water 10g agar (available from health food shops) 7g sweetened cocoa powder 2.5g glucose Method Heat the water until boiling. Dissolve the agar in the water. Add the cocoa and glucose. Blend using a hand blender. Pass through a very fine sieve. Pour on to a square tray (this should be about 1cm deep). Once set, cut into 1cm squares. Alternatively pour on to a clean chopping board and tilt rapidly over a sink. The chocolate stabilises almost immediately in a fine layer. Leave to firm up before cutting.
![](#) Cut out the jelly when it's firm. ![](#) Blumenthal uses it in cauliflower risotto - ![](#) carpaccio of cauliflower, ![ caramelised cauliflower and cocoa jelly.
The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking