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Coconut jelly with dark chocolate

The coconut puree is perfectly flavoured for a good balance. By gelling with both agar agar and gelatin, you get a nice, flexible jelly. Finishing it with the dark chocolate makes it look just like a piece of fresh coconut.

Makes 960g.

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Allergens and dietary requirements

  • Soy

Ingredients

900
g
coconut puree
7.5
g
agar agar
9
g
gelatin leaves, soaked in cold water
as needed
dark chocolate

Scale recipe

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