Gelatin is a protein derived from collagen (animal bones and connective tissue). It sets elastic, melt-in-the-mouth gels ideal for custards, panna cotta, and marshmallows.

How does gelatin thicken or gel?

Bloom gelatin in cold water, melt it gently (about 50–60°C), then cool. As it cools, its protein network traps water, forming a gel. Don’t boil—overheating weakens the set.

Can I make a vegan panna cotta without gelatin?

Yes. Use agar agar at about 0.7–0.9%. Boil 1–2 minutes to hydrate agar thoroughly, then chill to set. Agar gels are firmer and more heat-stable than gelatin.

What are reliable starter ratios for common thickeners?

Cornstarch: 1 Tbsp per cup liquid (slurry, then simmer). Gelatin: 0.5–1.5% (soft→firm). Agar: 0.6–1.0% (boil to hydrate). Xanthan: 0.1–0.3% for body (high-shear blend).

Why won’t my gelatin dessert set?

Common causes: under-blooming, boiling/overheating, or raw fruit enzymes (pineapple, kiwi, papaya) breaking down gelatin. Use canned fruit or heat the puree briefly.

Is agar stronger than gelatin?

Per equal percentages, agar sets firmer and remains stable at room temperature. Texture is more brittle; reduce dosage or blend for a softer bite.

How do I avoid xanthan gum clumps?

Dry-blend xanthan with sugar/salt first, then high-shear blend into liquid. No heat is required. Start low (≈0.15%) to avoid slimy mouthfeel.

Can cornstarch thicken acidic fruit sauces?

Yes, but acid and sugar can reduce viscosity. Add the slurry near the end of cooking or consider arrowroot for brighter, clearer fruit sauces.

Candy

chocolate

Gluten-free

RAINBOW CHOCOLATE BALLS - GLUTEN-FREE

Name: RAINBOW CHOCOLATE BALLS
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Cuisine: International
Ingredients: 1 box chocolate or vanilla cookies without icing (your choice); 1/3 cup cocoa powder; 1/2 cup unsweetened shredded coconut; 1 can sweetened condensed milk; 1 tsp. Cape Crystal calcium lactate powder; Colored sprinkles; 1 1⁄2 cups miniature semisweet chocolate chips (use pure chocolate chips)

August 3, 2023

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PLAY BALL! This is one of those easy-peasy and also, colorful chocolate candy recipes. These chocolates are to die for, too. They are great for parties, especially for kids who love sprinkles. With the addition of calcium lactate, they are gluten-free. The only disappointing thing about these rainbow chocolate balls is that they disappear so fast.

About the Author

Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools.

— Ed

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RAINBOW CHOCOLATE BALLS

Chef Marvel Cook

Rated 5.0 stars by 1 users

Cuisine

International

Servings

8

Prep Time

20 minutes

Cook Time

50 minutes

Calories

515

Welcome to a colorful and delectable journey of flavors with our delightful Rainbow Chocolate Balls! These whimsical treats combine the richness of smooth chocolate with a burst of vibrant colors, making them an eye-catching and irresistible indulgence for all ages. Whether you call them chocolate balls, ball chocolate, or ball chocolates, this chocolate ball recipe is enhanced with a secret ingredient – calcium lactate powder – that adds a unique twist to the texture and taste. So, let's gather our ingredients and get ready to create these mesmerizing Rainbow Chocolate Balls that will surely bring a spectrum of joy to your taste buds!

Ingredients

FILLING

1 box chocolate or vanilla cookies without icing (your choice)
1/3 cup cocoa powder
1/2 cup unsweetened shredded coconut
1 can sweetened condensed milk
1 tsp. Cape Crystal calcium lactate powder
Colored sprinkles

COATING

1 1⁄2 cups miniature semisweet chocolate chips (use pure chocolate chips)

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Directions

STEP 1: Using a rolling pin, crush the cookies into small crumbs. Place the crushed cookies in a bowl.
STEP 2: Add cocoa, coconuts and calcium lactate powder. Stir together, then add condensed milk. Stir again.
STEP 3: Flour your hands to prevent sticking. Then roll the mixture between your palms to produce about a one- inch spherical ball.
STEP 4: Making the chocolate coating: Place the chocolate and butter in a small bowl. Place the bowl into a larger pot that contains very warm water (about 100-110°F); the water should reach only halfway up the 2-cup bowl with the chocolate. (DO NOT LET EVEN 1 DROP OF WATER MIX WITH CHOCOLATE - IT WILL SPOIL IT!
STEP 5: Stir mixture constantly with a small spatula until the chocolate is melted and the mixture is smooth (this should take about 16-18 minutes; do not rush the melting process). If necessary, replace the water with very warm water. Remove the 2-cup bowl with melted chocolate from the water and continue to stir until all the chocolate is cooled slightly (about 2-3 minutes).
STEP 6: Set one candy onto a skewer or a two-pronged fork, then completely dip candy into melted chocolate. Gently tap the fork against the side of the bowl to remove any excess melted chocolate. Place onto baking sheet lined with waxed paper. Repeat with remaining candy.
STEP 7: Roll the coated balls in rainbow sprinkles and refrigerate for at least 60 minutes. Then enjoy!

Nutrition

Serving Size: 9
per serving: Calories; 515

Amount/Serving % Daily Value

Carbs: 84 grams; 30%
Cholesterol: 55 milligrams; 18%
Fat: 18 grams; 22%
Fiber: 3 grams; 9%
Protein: 11 grams
Saturated Fat: 10 grams; 49%
Sodium: 237 milligrams; 10%
Sugar: 69 grams
Vitamin D: 0 grams; 0%
Calcium: 272 milligrams; 21%
Iron: 21 milligrams; 8%
Potassium: 114 milligrams; 2%

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RAINBOW CHOCOLATE BALLS - GLUTEN-FREE