Japanese Chocolate Slice

Chocolat Slice Ingredients

• 200 grams Bittersweet Chocolate Baking Wafers 74% Cocoa Solids

• 140 grams Whole Milk

• 20 grams Honey

• 8 grams Sodium Citrate

• 5 Sheets Of Gelatin, Platinum Strength Gelatin Used In The Example

• 3 to 4 Quart Sized Bags

Chocolate Slice Instructions

1. Add the gelatin sheets to a bowl of cold water and let bloom for around 5 minutes while you’re working on the other steps

2. Add the milk and sodium citrate to a small sauce pan and bring to a simmer

3. Remove the milk from the heat and add the chocolate baking wafers to the warm milk

4. Stir the milk and chocolate together until you get a smooth consistency like a chocolate ganache

5. Remove the gelatin from the water, drain the excess water from the gelatin, add it to the warm chocolate sauce and stir in until combined

6. Take the quart size bags, open them, and pour the lukewarm chocolate into the bags

7. Carefully flatten the bags of chocolate and remove any excess air before sealing them

8. Allow to set up in the freezer for about 30 minutes to an hour before storing them in the refrigerator

Chef’s Notes

You should be able to use the same number of gelatin sheets of any other type, gold, silver, titanium, bronze. I wouldn’t recommend using gelatin powder since you have to precisely measure the amount of water, and the conversion is difficult to get right due to variations in bloom strength. If you decide to try converting to gelatin powder, it will help to know the bloom strength of the powder. With a gelatin powder with a bloom strength around 200, you can start by trying 11 grams gelatin powder, and 51 grams water.

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