Plant-based Amatika jelly

Made with Amatika White 35%

1 step

Important: This jelly cannot be frozen.

If you want to use it at a later date, reheat it to 120°F (50°C).

Recipe Step by Step



600g Oat milk

20g Sugar

260g Amatika White 35% (+4g Pectin X58)

or 250g Amatika 46% (+4g Pectin X58)

Heat the oat milk to 105/115°F (40/45°C).

Stir in the sugar and pectin mixture and bring it to a boil for a few seconds to activate the pectin.

When the pectin base is hot, emulsify it using a spatula by gradually combining it with the partially melted chocolate.

Mix straight away thoroughly using an immersion blender to make a perfect emulsion.

Pour out at 105/115°F (40/45°C).