CINOGEL Gellan Gum Applications/Usages: Chocolate jelly discs (smooth/elastic texture)

Chocolate jelly discs (smooth/elastic texture) 

· 250 g low calcium or deionized water

· 25 g trimoline

· 14 g cocoa powder

· 1 g table salt

· 3 g low acyl gellan gum (1.0%)

· 1 g sodium citrate (0.34%)

Combine ingredients in a Thermomix and heat until mixture reaches 95 °C. Pass through 

chinois directly onto a chopping board covered with clingfilm. Tilt board to spread mixture as
evenly as possible (about 1 mm), cover with another sheet of clingfilm and leave to set. Cut
into discs of desired size. Store between layers of parchment paper. 

Keywords:Gellan Gum, low acyl,high acyl,LA,HA,E418

Supported by: CINOGEL BIOTECH,gellan gum manufacturer,available at: cinogel.com