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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
01
JELLY
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).