Jelly candies in chocolate
Composition / ingredients
12
Servings:
Cooking method
1. Squeeze juice from fruits or berries and mix it with powdered sugar and instant gelatin. Put the pan on the fire and cook over low heat. To taste, you can add a mint leaf or lemon juice. Mix everything well, as the sugar and gelatin dissolve, pour into silicone molds.
2. Let the sweets cool down and put them in the refrigerator until they are completely frozen.
3. Melt the chocolate in a steam bath or in the microwave. We dip the candies in chocolate and put them on the grill to stack the extra chocolate.
Our jelly candies in chocolate are ready!
The caloric content of the products possible in the composition of the dish
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Gelatin - 355 kcal/100g
- Juice - 36 kcal/100g
- Powdered sugar - 374 kcal/100g
