Jelly candies in chocolate
Description
The recipe won't take much time. You can make the jelly part of the candies from oranges, tangerines, pomelo, or red grapefruit. Candies made from white grapefruit may have a slight bitterness, but it doesn't spoil them—rather, it adds a pleasant tang; just make sure not to include the white part. You can add finely grated lime or orange zest to the puree, which will give the candies extra texture and aroma. Serve chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making chocolate-covered jelly candies.
- 2
Step 2
Soak the gelatin in cold boiled water and let it swell for 45–60 minutes. Or according to the instructions for your type of gelatin.
- 3
Step 3
Thoroughly wash the grapefruit, cut it in half, and remove the pulp. It should not contain any white parts or membranes. Blend everything in a blender until smooth.
- 4
Step 4
Place the puree in a saucepan with a thick bottom and add sugar to the puree, mix well.
- 5
Step 5
Place the saucepan over low heat and cook until the sugar dissolves, without bringing to a boil. Remove the saucepan from the heat and add the swollen gelatin, stirring until completely dissolved.
- 6
Step 6
Cool the mixture to lukewarm and pour into candy molds. Refrigerate until completely set.
- 7
Step 7
Remove the finished jelly candies from the mold.
- 8
Step 8
Melt the chocolate in a water bath, cool it down, and dip each jelly piece into it. Place them on a film with space between them and let the chocolate set completely.
- 9
Step 9
Done.