To begin, place the 14 grams of neutral gelatin, the sugar, and the milk in a saucepan over medium heat.
Meanwhile, stir constantly until thickened.
Next, cut a plastic bottle, removing the top of the spout. (Preferably cut with a cutter).
The next step is to peel each mandarin and place it in the container that will serve as a mold.
Begin by adding the milk prepared in the jar to the plastic container with a tablespoon, while simultaneously inserting each mandarin. We do this using a toothpick that will pierce all 5 mandarins.
Refrigerate for about 30 minutes.
Continue with the preparation of the chocolate bath: add 1 tablespoon of Nutella to a bowl or container and 100 ml of coffee. Mix and set aside while we heat the milk in a saucepan.
Separately, place the 150 ml of milk in a saucepan, heat it over medium heat, and beat it with a mixer.
Next, add the mixture and set aside.
Also, remove the tube or plastic container containing the mandarins from the refrigerator.
Carefully cut the plastic out of the mold and remove the toothpick from the center. Place it on a wire rack.
Meanwhile, cut and chop the dark chocolate bar, place it in a small saucepan, along with the 8 grams of cocoa, the neutral gelatin, the sugar, and the milk (300 ml). Stir well while heating.
Finally, coat the dessert with chocolate and place it in the refrigerator for about 30 minutes.
Now you’re ready to cut and serve this delicious dessert!
ADVERTISEMENT
