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CococoBernard Callebaut

gelatin mixture





  • 200g gelatin powder
  • 500g water 
  • 250g caster sugar
  • 60g corn syrup





  1. Mix the gelatin powder in a container with 800g cold water
  2. Bring the water, sugar and corn syrup to a boil
  3. Pour the mixture over the bloomed gelatin
  4. Mix well and skim 


The mixture can be used over and over again.  Keep frozen in a Tupperware container.  If it begins to dry out, remove from freezer and defrost. Add 1 cup of water and slowly melt and remold the gelatin to the desired shape.