- 4 leaves gelatine
- 500ml stock syrup
- 20g of 100% coco powder
chocolate jelly
peter Jackson
7th November 2011
chocolate jelly
tauaght to me by a great chef change the garnish with the season, in winter good with white chocolate cream caramalised mango and ppassionfruit coulis, and in summer really good with a raspberry and mascarpone ripple ice cream and a raspberries in different forms and a white chocolate foam
Ingredients
Method
soak gelatine in cold water
Boil stock syrup, add coco add the gelatine
Strain and pour into moulds and set in fridge
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
