Chocolate Gelatin?

Saffire said:

I'm thinking of making a chocolate-flavored gelatin (not pudding --
gelatin). I can't possibly be the first person to attempt it, but I
don't see any references in Google to it other than other people
wondering if there is such a thing. Before I try it, has anyone else
here tried it -- anything I should know or avoid?

I've done it. But much more simply than you're looking. I did it with
sweetener, gelatin, creme de cocoa, and chocolate extract. Added
sweetened, chocolate whipped cream as a topping. There's a fair amount
of sugar in the liqueur.

I've done gelatins with extracts quite a bit. Root beer, butter-rum,
cinnamon (I made the extract with cinnamon sticks and Everclear), pina
colada (pineapple, rum and coconut)... You get the idea.

There's a lot of fat in your recipe, and I suspect the gelatin wouldn't
set as well as with water or juice. I don't think it'll congeal well
with the cream, but I'm not sure.

If I were going to use this list on ingredients, I'd probably steer it
more toward a custard, or a xanthan or guar gum pudding or some
combination. But this is just computer cooking for me.

Let me know how it works out. Sounds interesting.

Pastorio

Quoted message said:

Off the top of my head, I'm thinking something along the lines of:

1 cup whipping cream
1 cup DaVinci chocolate flavored syrup
2 cups boiling water
2 packets gelatine
2 or more tbl Droste cocoa powder
2 tbl erythritol
Sweetzfree liquid Splenda to taste

I could also put chocolate shavings in it, but I'm trying to keep the
calories down. The above recipe should yield 8 1/2-cup servings of
approximately 1.2 carbs and 131 calories each.

Is there some reason chocolate gelatin wouldn't work? You'd think the
Jello brand people would have come out with it by now if there was a
market for it. Maybe it's just that people wouldn't buy something that
seemed so diluted compared to pudding.

Actually, your recipe sounds an awful lot like a Chocolate Bavarian
Cream (traditionally, vanilla, but no reason you can't use chocolate, I
say!). You're only really missing the eggs...and note, the gelling
action in the traditional bavarian cream works in a high-fat
application, though come to think of it, the whipping cream is often
folded in last...

--

Jude [IslandGirl]

LowCarb FoodExperts Canada
www.LowCarbCanada.com

Saffire said:

I'm thinking of making a chocolate-flavored gelatin (not pudding --
gelatin). I can't possibly be the first person to attempt it, but I
don't see any references in Google to it other than other people
wondering if there is such a thing. Before I try it, has anyone else
here tried it -- anything I should know or avoid?

Off the top of my head, I'm thinking something along the lines of:

1 cup whipping cream
1 cup DaVinci chocolate flavored syrup
2 cups boiling water
2 packets gelatine
2 or more tbl Droste cocoa powder
2 tbl erythritol
Sweetzfree liquid Splenda to taste

I could also put chocolate shavings in it, but I'm trying to keep the
calories down. The above recipe should yield 8 1/2-cup servings of
approximately 1.2 carbs and 131 calories each.

Is there some reason chocolate gelatin wouldn't work? You'd think the
Jello brand people would have come out with it by now if there was a
market for it. Maybe it's just that people wouldn't buy something that
seemed so diluted compared to pudding.

Hey Saffire,

Check the following links:
http://frenchfood.about.com/od/chocolatedesserts/r/chocojelly.htm

http://www.recipezaar.com/115265

I have made the second one, subbing an LC sweetener for the sugar. It
came out good, but not entirely unlike a gelatin/pudding hybrid. My
wife likes it a lot. Me, less so. Have been wanting to try the first
one, but motivation is lacking.

Please share results.

-Hollywood

Saffire said:

I'm thinking of making a chocolate-flavored gelatin (not pudding --
gelatin). I can't possibly be the first person to attempt it, but I
don't see any references in Google to it other than other people
wondering if there is such a thing. Before I try it, has anyone else
here tried it -- anything I should know or avoid?

Off the top of my head, I'm thinking something along the lines of:

1 cup whipping cream
1 cup DaVinci chocolate flavored syrup
2 cups boiling water
2 packets gelatine
2 or more tbl Droste cocoa powder
2 tbl erythritol
Sweetzfree liquid Splenda to taste

I could also put chocolate shavings in it, but I'm trying to keep the
calories down. The above recipe should yield 8 1/2-cup servings of
approximately 1.2 carbs and 131 calories each.

Is there some reason chocolate gelatin wouldn't work? You'd think the
Jello brand people would have come out with it by now if there was a
market for it. Maybe it's just that people wouldn't buy something that
seemed so diluted compared to pudding.

--
Saffire
205/129/125
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

*** This post originated in alt.support.diet.low-carb -- its appearance
in any other forum is deceptive and unauthorized. ***

In article <6IRgf.574677$1i.107916@pd7tw2no>, [email hidden]
says...

Quoted message said:

Actually, your recipe sounds an awful lot like a Chocolate Bavarian
Cream (traditionally, vanilla, but no reason you can't use chocolate, I
say!). You're only really missing the eggs...and note, the gelling
action in the traditional bavarian cream works in a high-fat
application, though come to think of it, the whipping cream is often
folded in last...

Thanks for the info -- I should look at that recipe, too.

--
Saffire
205/129/125
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

*** This post originated in alt.support.diet.low-carb -- its appearance
in any other forum is deceptive and unauthorized. ***

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Hey Saffire,

Check the following links:
http://frenchfood.about.com/od/chocolatedesserts/r/chocojelly.htm

http://www.recipezaar.com/115265

Thanks!

Quoted message said:

I have made the second one, subbing an LC sweetener for the sugar. It
came out good, but not entirely unlike a gelatin/pudding hybrid. My
wife likes it a lot. Me, less so. Have been wanting to try the first
one, but motivation is lacking.

Please share results.

Will do!

Saffire
205/129/125
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

*** This post originated in alt.support.diet.low-carb -- its appearance
in any other forum is deceptive and unauthorized. ***