Butter and 1/2 teaspoon of oil (for greasing)
For the Maria-Mole
2 envelopes of unflavored gelatin, white (24g)
1 cup of water (240ml)
2 cups of sugar (360g)
1 tablespoon of vanilla
Butter and 1/2 teaspoon of oil (for greasing)
For the Maria-Mole
2 envelopes of unflavored gelatin, white (24g)
1 cup of water (240ml)
2 cups of sugar (360g)
1 tablespoon of vanilla
Grease a 18cm x 25.5cm baking dish with butter. Reserve
Prepare the Maria-Mole: In a saucepan, sprinkle the gelatin over the water and heat over low heat, stirring constantly until it dissolves completely (about 5 minutes)
In a blender, combine the sugar, dissolved gelatin, and vanilla and blend on high speed until the mixture becomes thick (about 15 minutes)
Transfer to the prepared baking dish, cover with plastic wrap and refrigerate until firm (about 30 minutes)
Cut the Maria-Mole into squares of 3cm in size (if it starts sticking to your knife, grease it again)
Prepare the coating: In a heatproof bowl set over a saucepan of hot water, melt the chocolates stirring gently
Temper the mixture on a smooth surface and place back in the bowl
Use a fork specifically designed for dipping cakes, dip each square of Maria-Mole into the tempered chocolate
Tap off excess by hitting the fork against the edge of the bowl
Place the coated squares on a large rectangular baking dish lined with parchment paper
Refrigerate until the coating sets (about 15 minutes)
Remove and serve at room temperature
90 calories per serving
