A chocolate gelatin based dessert is created in layers to highlight the contrasting colors and flavors. It is not only visually appealing but a fun and light dessert. Garnish with a cocoa nib tuile for a 5th flavor of chocolate.


24-2oz servings


White Layer
400g Collection Etienne Crème Française 31% White Chocolate
340g water
2 sheets bronze gelatin, bloomed*

Milk Layer
200g Collection Etienne Soleil d-Or 38% Milk Chocolate
170g water
1 sheet bronze gelatin, bloomed*

Bittersweet Layer
100g E. Guittard 91% Nocturne
200g water
1 sheet bronze gelatin, bloomed*

Cocoa Glaze
60g Collection Etienne Cocoa Rouge
180g sugar
½ teaspoon salt
270g water
½ teaspoon vanilla
4 sheets bronze gelatin, bloomed*


Instructions for white, milk and bittersweet layers:
Combine chocolate and water and heat together to 120ºF over a water bath, whisking until smooth.

Emulsify with an immersion blender.

Mix in bloomed gelatin.

Cocoa Glaze
Combine cocoa, sugar, salt and water in saucepan. Bring to a boil over medium heat while whisking.

Remove from heat and whisk in bloomed gelatin and vanilla.

*To bloom the gelatin, soak each sheet in 15g of water for 10-15 minutes, until completely softened.

Allow enough time for each layer to set firmly before pouring the next one. Using clear serving cups use the following quantities of each for a 2 oz serving.

White - 28g (2 tablespoons)
Milk - 15g (1 tablespoon)
Bittersweet - 12g (2 teaspoons)
Cocoa Glaze - 18g (1 tablespoon)

These proportions will make about 24-2oz servings. Each item can be scaled up and used independently or at other preferred ratios. Gelée and glaze can be prepared in advance. Store in refrigerator and gently reheat to melt.