Chocolate Jelly for Spheres
Mix all the ingredients (except the chocolate) with the water while still cold.
Heat the mixture to 140°F (60°C) and add the chocolate.
Bring all these ingredients to the boil together.
Ice at 140-150°F (60-65°C).
IMPORTANT: This gelatin does not behave the same way as animal-based gelatin.
Do not coat products if they have reached -20°F (-30°C), as the gel will become brittle and opaque.
Ideal temperature: 0 to -4°F (-18 to -20°C).