This time we have selected a recipe that accompanies our product of the month: Gellan gum. Gellan Gum. For this, we make a reminder of an elaboration of the chef: Philippe Givre who has also been inspired by one of the best chocolates in the world Valrhona: Gelée de Chocolat Extra Amer 67%.
The Gellan Gum is a real treasure for baking enthusiasts, a gelling agent of vegetable origin obtained through bacterial fermentation. At first glance, it may look like agar-agar, but it has one characteristic that makes it stand out: it withstands higher temperatures! This means you can create perfect gelatins for bakable fillings without worrying about them melting in the process.
Wondering how to achieve this magic in your kitchen? It’s simple. It all starts by mixing the Gellan Gum with cold liquid and then heating it until it comes to a boil, while stirring, of course. The magical gelling happens quickly between 70-80°C, and that is precisely what we need for our recipe.
In our Extra Amer 67% Chocolate Gelée, Valrhona chocolate takes center stage. This exceptional chocolate, with 67% cocoa, brings an intense and deep flavor that combines perfectly with the unique texture offered by Gellan Gum. The result is a chocolate jelly with a bitter and rich taste that will awaken your taste buds.
But the best thing about this recipe is its versatility. Once you have your Extra Amer 67% Chocolate Gelées ready, you can incorporate them into any cake batter you like. Imagine a chocolate jelly insert in your favorite cake – the possibilities are endless!
So, if you are passionate about baking and are looking for an innovative way to take your creations to the next level, don’t hesitate to try this recipe inspired by our Gellan Gum.
Turn your desserts into masterpieces and delight your guests with the delicious taste and the surprising texture that only Gellan gum can provide. Gellan Gum can offer.
Get ready to be the star chef in your kitchen!
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