Chocolate jellies jellies use - Read useful advice

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You will need
  • For jelly - white tops
  • - 80 g milk;
  • - A small packet of gelatin;
  • - 30 g sugar.
  • For jelly - part chocolate
  • - 2 chocolate bars;
  • - 2 big bags of gelatin;
  • - 80 g of butter;
  • - 380 grams of milk;
  • - 2 small bags of vanilla;
  • - Red pepper (optional);
  • - Nuts, almonds and forest - the number of sweets.
Instructions
1
First, you need to cook the top of the candy - 80 grams of milk to dunk bag gelatin when it swells - send on a heated plate and add 30 grams of sugar. Wait until all melted, but it boils, remove from heat, let cool and pour silicone formochkam (especially for sweets), put in the freezer for 12 minutes.
2
While the tip cools down, you can start making the chocolate part of the jelly. Take chocolate, break it into pieces of medium and place in a saucepan and put on a plate, add the oil.
3
Pour the gelatin into the milk and leave to swell. When gelatin swells in the milk, adding it to the oil and chocolate, vanilla to the same place and pepper. All the mix, if the gelatin is completely dissolved, then remove the pan from the stove and place it in front of the window to cool.
4
Take the molds from the freezer - top of already frozen. Put into each mold on nuts and pour half the chocolate mass, send in the freezer for 6 minutes (if you fill all the mold once the nut float to the surface, and it will be ugly stick of candy).
5
When will the specified time - fill in the form and send it to the end in the refrigerator until complete solidification. If time is limited, then again in the freezer until ready.
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