Recipe
Combine the sugar and pectin.
Warm the milk to a 50/60° C (122/140° F) and combine with the sugar mixture.
Bring to a boil, whisking constantly. Pour gradually into the melted P125 COEUR DE GUANAJA and stir in the center with a rubber spatula to create a shiny and elastic core.
Chill to 30° C (86° F) and pour.
If used later, reheat the jelly to 60° C (140° F) and cool to 30° C (86° F) before pouring.
NOTE: This jelly can not be frozen.