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Jelly chocolates recipe

17 Liked
3 Comments
★★★★★ (5.0)
 

Jelly chocolates: Production of delicious jelly hearts

Jelly chocolates, fruit jellies or jelly sweets are becoming increasingly popular. Not only because these little "chocolates" make such good gifts and are a great snack between meals, but also because they are simply phenomenally tasty! In this blog post, we will show you how to make these delicious jelly chocolates yourself at home. You can use any fruit or fruit puree you like to make the jellies, so you can really use whatever fruit you like. We used raspberry puree for our chocolates, but as I said, you are completely free to decide which fruit you want to use and you can of course mix the fruit purees together.

If you don't want to make the puree yourself, we have a large selection of different, high-quality fruit purees. Of course, you can also find the mould for the jelly chocolates in our online shop and as not everyone likes hearts, we also have many other shapes. The delicious jellies are ideal as a souvenir or gift and can also be packaged beautifully. You don't even need many ingredients. In addition, you will not only find the recipe for the jelly chocolates with detailed instructions, but also a video that we have created especially for you. This video explains in detail how to make the jelly fruits! We hope you have lots of fun making them!

Most important key data

Quantity: 24 pieces

Chilling time: approx. 6 hours

Difficulty level: Easy

Shelf life: 1 month

Fruit jelly

Raspberry puree150 g

Water | part 1

50 g

Granulated sugar | part 125 g

Pectin

4 g

Granulated sugar | part 2225 g

Glucose

90 g

Water | Part 24 g
Citric acid4 g

Pectin addition

4 g

8 g

Raspberry

Strawberry

Currant

Pineapple

Passion fruit

Cherry

Apricot

Mango

Blackberry

Banana

Of course, you can also use other fruit purees of your choice if you don't like the flavour of raspberry z.B. or if you would like several variations. The recipe and preparation remain the same for other types of fruit. Only the pectin content changes. In the table above you can see a list of some fruits and how many grams you need for each fruit. You can also find a large selection of purees in our online shop.

Making the fruit jelly

Place the fruit puree in a pan with the water (part 1).

In a small bowl, mix the sugar (part 1) with the pectin. Pour the sugar (part 2) into another bowl, make a well in the centre and add the glucose.

In a small bowl, mix the water (part 2) with the citric acid. It is really important that you use citric acid and not just lemon juice. The juice of a fresh lemon does not have the same concentration of acid as the citric acid you can buy.

Add the pectin-sugar mixture to the fruit puree and bring the mixture to the boil. Allow the puree to bubble and simmer for approx. 1 minute. Then add the glucose-sugar mixture and stir in well.

Now boil the fruit puree to exactly 106 ºC using a sugar thermometer and then remove the pan directly from the heat. Now add the dissolved citric acid and stir in briefly. Pour the jelly into a metal funnel.

Now try to pour the mixture into the jelly mould as quickly as possible. You have to work quickly here because the mixture sets quite quickly and can therefore block the nozzle.

Now you need to leave the jelly hearts to cool for at least 6 hours. Overnight would be best.

As soon as the hearts have cooled down enough, you can carefully remove them from the jelly mould. To do this, simply press against the silicone from below.

Place the moulded jelly hearts in a bowl of granulated sugar and roll them in it until they are completely coated in sugar. The sugar prevents the jelly chocolates from sticking together. Now you can wrap the chocolates beautifully and give them as gifts or, of course, enjoy them yourself.

Storage & shelf life

The finished jelly hearts can be kept at room temperature for up to a month. It is best to pack them in a box of chocolates.

What actually is pectin?

Pectin is a natural thickening agent that is found in large quantities in apples, citrus fruits and some berries, for example. It is therefore a perfect vegan alternative to gelatine and can be used for fruit jellies, jelly babies, cake fillings and jams. Commercially available pectin is usually made from the peel of pome fruit. Pectin is suitable for all recipes that are normally made with gelatine. So if you want to make your favourite recipe vegetarian or vegan, pectin is the perfect choice. However, the correct dosage must first be determined precisely. At least 1 % pectin should be added to the mixture to obtain a jelly. For thicker masses, however, you need to add more pectin. Please note, however, that pectin is a thickening agent. It is not harmful to humans and does not have a maximum dosage, but it should not be consumed in large quantities, as the thickening effect is also retained in the human intestine.

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Nutrition declaration per 100 g

Energy value in kJ: 1148 kJ | Energy value in kcal: 271 kcal | Fat: 0.1 g, of which saturates: 0 g | Carbohydrates: 65 g, of which sugars: 65 g | Protein: 0.3 g | Salt: 0.012 g

 
Posted in: Seasonal recipe ideas, Spring & Easter, Sweet recipes, Summer & 1 August, Chocolate and pralines, Pralines, Sweet basic recipes

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Comments

  • Dopplte Menge an Fruchtpüree möglich, aber...
    By: Sven Leuschner On 2024-05-22
    Rating:
    ★★★★★ (5.0)

    Hallo,
    vielen Dank Herr Burk für die Antworten auf meine Kommentare, Sie haben mir sehr geholfen.

    Ich hatte recherchiert, dass ein gutes Gelieren gelingt, wenn das Verhältnis von Pektin, Wasser und Zucker stimmt. Dank ihren Tipp wurde ich darin bestätigt und durch das originale Rezept konnte ich das richtige Verhältnis errechnen (mit der Annahme, dass Ananaspüree aus ca 85% Wasser besteht).

    Ich habe nun die doppelte Menge an Prüree genutzt, kein extra Wasser dazugegeben und ca 77g Wasser aus dem Püree ausgekocht, damit die Gesamtmenge an Wasser wieder dem Rezept entspricht. Ansonsten habe ich alles gleich gelassen.

    Hat super funktioniert. Ich würde nicht behaupten, dass der Geschmack doppelt so intensiv ist, aber ich denke die Pralinen sind deutlich fruchtiger.

    Da ich in Zukunft nicht so viele Pralinen machen werde und das rohe Püree schnell verdirbt, wird es so auch schneller verbraucht.

    Beste Grüße,
    Sven

    Replied by: Nicholas Burk On 2024-05-22 Hallo Sven,
    super, das freut mich sehr, wenn ich Dir weiterhelfen konnte. Freut mich, wenn Du es jetzt so hinbekommen hast, dass der Geschmack etwas intensiver und fruchtiger ist :)

  • Mischverhältnis des Pektin zum Fruchtpüree und Zucker
    By: Sven Leuschner On 2024-05-21
    Rating:
    ★★★★★ (5.0)

    Hallo,
    die Zubereitung hat nach eurem Rezept und mit einem Ananas-Püree wunderbar geklappt. Leider fand ich den Geschmack nicht kräftig genug. Was kann ich machen um den Geschmack von dem Püree zu verstärken?

    Meine naive Idee ist es die Menge an Fruchtpüree zu verdoppeln. Gebe ich dann die doppelte Menge an Pektin bei oder gibt es da ein anderes Mischverhältnis?

    Ich könnte auch anders herum fragen: Wenn ich den Zuckeranteil verringern möchte ohne die Menge an Fruchtpüree zu verändern, wie muss ich die Menge an Pektin anpassen?

    Replied by: Nicholas Burk On 2024-05-21 Hey Sven. Freut mich, wenn das Rezept wunderbar geklappt hat. Den Geschmack der Frucht kannst Du dadurch verstärken, indem Du z. B. noch Aroma hinzufügst. Hier haben wir ein sehr leckeres, natürliches Aroma:https://www.minischoggi.ch/online-shop/kuchen-torten/torten-zutaten/aromen-torten/aroma-ananas-50-ml.html
    Eine weitere Idee wäre, ca. 50 g mehr Püree hinzufügen und solange einzukochen, dass Du die im Rezept angegebene Menge erhältst. Durch das Verdampfen des Wassers intensiviert sich auch noch mal der Geschmack der Frucht. Ich würde Dir empfehlen, den Zuckeranteil nicht zu stark zu verringern.

    Liebe Grüsse
    Dein miniSchoggi Team

  • 106°C oder 160°C?
    By: Sven L. On 2024-05-07
    Rating:
    ★★★★★ (5.0)

    Hallo,
    im Video wird gesagt, dass man das Ganze auf 160°C aufheizen soll, aber in dem Text steht 106°C. Ich vermute mal ersteres ist korrekt, oder?

    Replied by: Nicholas Burk On 2024-05-16 Hey Sven,
    danke für den Hinweis. Es sind 106 ºC, auf die Du die Masse erhitzen musst. Es ist im Video falsch unterbetitelt.
    Liebe Grüsse
    Dein miniSchoggi Team

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