Gelatin food additive is a colorless, with no flavor in the food industry, bakeries and pastry shops as a gelling agent, stabilizer or ingrosre agent.
It is a granulated gelatin, animal (pig) produced in Holland with a concentration of 200 bloom. A quality product will provide a good stabilization of creams. You can not use products post.
Quantity:
1kg
Chocolate Gelatin Bow many thanks to @meruyert_nursila **20g chocolate ➡️https://sweetdeko.com/en/raw-materials/chocolate/ **20g granulated gelatin➡️https://sweetdeko.com/en/other-materials/Gelatin-Bloom-200-1kg **5g glycerin➡️https://sweetdeko.com/en/other-materials/glicerina-130g-fractal **40g Water
The great thing about the chocolate - gelatin bow is that it can be made beforehand and stored in a zip bag for up to a month. Glycerin keeps the bow soft.
1. Soak gelatin in cold water. Set the gelatin aside until it swells as it absorbs the liquid. 2. Mix milk chocolate and soaked gelatin and melt them in a microwave. Stir every 15 seconds, otherwise chocolate might burn. 3. Add glycerin and stir until combined. 4. Spread the mass on parchment paper using an offset spatula. Leave to dry. 5. Once the chocolate-gelatin sheet is dry paint it from both sides with gold edible dust using a soft brush. 6. Cut the sheet and form it into shape of a bow as shown in a video. Use the same gelatin chocolate mixture to glue all the pieces together.
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