A day in a Japanese jelly candy factory (founded by 92yo active craftsman)

Ingredients

• 200 g Dark Chocolate (70% cacao) (high quality, tempered if possible)
• 30 g Unsalted Butter (cut into small cubes, softened)
• 30 g Granulated Sugar (fine crystal)
• 50 g Strawberry Puree (fresh strawberries blended and strained)
• 2 sheets Gelatin Sheets (soaked in cold water for 5 minutes)
• 30 ml Water (for dissolving gelatin)
• 10 g Cocoa Powder (for dusting the finished pieces)
• 1 pinch Edible Food Coloring (optional) (to tint the strawberry glaze if desired)

Instructions

1. Soak Gelatin

   Place the gelatin sheets in a small bowl of cold water and let them soak for 5 minutes until softened.

   Time: PT5M

2. Prepare Strawberry Puree

   Blend fresh strawberries until smooth, then strain through a fine mesh sieve to remove seeds. Set aside.

   Time: PT5M

3. Melt Chocolate and Butter

   Combine dark chocolate and butter in the top of a double boiler. Stir gently until fully melted and smooth.

   Time: PT5M

   Temperature: 45°C

4. Incorporate Sugar and Gelatin

   Add granulated sugar to the melted chocolate, stirring until dissolved. Remove from heat, squeeze the gelatin sheets, and whisk them into the chocolate mixture until fully incorporated.

   Time: PT4M

5. Form Thin Chocolate Sheet

   Lay a sheet of parchment paper on a flat surface. Pour the chocolate mixture onto the parchment and spread with a spatula to a uniform thickness of about 2 mm.

   Time: PT5M

6. Set the Chocolate Sheet

   Allow the chocolate sheet to sit at room temperature for 10 minutes, or until firm enough to handle without breaking.

   Time: PT10M

7. Cut and Mold Pieces

   Press the set chocolate sheet into silicone molds, applying gentle pressure to release each piece. Carefully remove the pieces and place on a clean tray.

   Time: PT5M

8. Prepare Strawberry Gelatin Glaze

   In a small saucepan, gently warm the strawberry puree with a pinch of sugar. Add the soaked gelatin (squeezed) and stir until fully dissolved. Remove from heat.

   Time: PT5M

   Temperature: 40°C

9. Apply Glaze and Stamp Faces

   Using a pastry brush, lightly coat each chocolate piece with the strawberry gelatin glaze. Immediately press the food‑safe stamp onto the surface to create a face design. Let the glaze set for 5 minutes.

   Time: PT5M

10. Final Set and Serve

    Transfer the finished confections to a plate and refrigerate for an additional 5 minutes to ensure the glaze is firm. Serve at room temperature with tea.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

2 g

Carbohydrates

18 g

Fat

14 g

Fiber

1 g

Ingredient Substitutions

• Instead of Dark Chocolate (70% cacao): Milk Chocolate, White Chocolate
• Instead of Unsalted Butter: Margarine, Coconut oil
• Instead of Granulated Sugar: Powdered sugar, Honey (adjust amount)
• Instead of Strawberry Puree: Raspberry puree, Mango puree
• Instead of Gelatin Sheets: Powdered gelatin, Agar‑agar (use less)
• Instead of Cocoa Powder: Matcha powder for a green twist

Equipment Needed

• Double Boiler
• Silicone Molds (small round or decorative)
• Pastry Brush
• Spatula
• Kitchen Scale
• Food‑Safe Stamp (face design)
• Parchment Paper
• Thermometer (optional)
• Small Mixing Bowl
• Whisk (optional)

Critical Steps — Do Not Skip

• Soaking and squeezing gelatin properly to avoid a grainy interior.
• Tempering the chocolate to achieve a crisp, crystallized outer layer.
• Handling the delicate chocolate sheet without breaking it.
• Applying the strawberry glaze evenly before stamping.

Chef Tips from the Video

• Tempering chocolate (heat to 45°C, cool to 27°C, reheat to 31°C) gives the outer layer a satisfying snap.
• Use a fine‑mesh sieve for the strawberry puree to avoid seed particles that can affect texture.
• A light dusting of cocoa powder adds visual contrast and a hint of bitterness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Can sit at room temperature for 2 hours before the glaze softens.

Make-Ahead Tips

• Prepare the thin chocolate sheet a day ahead and keep it wrapped in parchment.
• The strawberry glaze can be made up to 2 hours in advance and kept warm.

Frequently Asked Questions