Ingredients for 6 big servings or 12 small ones
200 gr of dark chocolate 70%
500 ml of fresh milk
A pinch of fleur de sel
A pinch of grounded ginger
2 gr of agar-agar
200 gr of sugar ,200 ml of water and 8 tonka beans a for the syrup or a spoon of chopped fresh ginger
Cut the chocolate in small pieces, put all the other ingredients in a sauce pan and bring to boil , pay attention when milkc omes to boil you’ll have to stir for a minute . Then turn off the fire and pour the chocolate into the mixture .Wait 3/4 minutes and then you can mix it well till all the chocolate is dissolved . Pour in the silicon moulds ( or in cups )and then in the fridge to cool . For the syrup : bring to boil water,sugar and the tonka beans ( or the ginger )and let cook slowly till the syrup thickens and begin to make bubbles You can taste it for consistence , it should not be too liquid . Use the syrup to garnish the jelly .
If you’d like to make also the white chocolate jelly you can use the same recipe but instead than 2 gr of agar-agar you’ll use 2,2 gr (seems like nothing but it makes a difference) though if you want make both it’s better to divide the dose in two so 200 ml of milk ,50 ml of cream, 1 gr of agar-agar and 100 gr of dark chocolate . For the white one 1,1 gr of agar-agar.