Chocolate Gelatin (Chocolate Pudding Base / Pourable Chocolate)

Ingredients (makes about 500 ml / 2 cups):

• 110 ml cold water
• 33 g powdered gelatin (about 4 US envelopes + a bit more)
• 170 ml evaporated milk
• 165 g chocolate, chopped into small chunks (dark, milk, white, or candy melts – your choice)

Method:

1. Pour the cold water into a small saucepan. Sprinkle the powdered gelatin evenly over the water. Let it bloom for 2 minutes (mix gently if needed).
2. Warm the gelatin over low heat until it is completely liquefied and no granules remain. Do not boil.
3. Add the evaporated milk and warm the mixture gently (do not boil).
4. Remove from heat. Add the chopped chocolate and stir gently until fully melted and combined.

Notes:

• Reheat slowly over low heat when needed (never in the microwave, as it can burn or fizz). It will thicken more each time it is reheated.
• To thin it, add small amounts of water as needed.
• It does not seize. No tempering required.
• Use within 10–14 days to avoid mould growth.
• This makes a pourable chocolate mixture that sets firmly when chilled. Great for glazing, filling, or making chocolate jelly/pudding.