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croissant
can i use the powdered gelatin in place of the gelatin sheets and what would be the measurement, secondly plus must i use the jivara chocolate because i cant get it in my country
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1 Reply
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Hi Mary Ogbadoyi
Welcome to the Scoolinary community, and thank you for your question.
Yes, you can use powdered gelatin instead of gelatin sheets. The general equivalence is that one gelatin sheet is approximately equal to 1/2 teaspoon (2.5 g) of powdered gelatin. However, this may vary depending on the recipe and the type of gelatin you’re using, so it’s best to follow the specific instructions in your recipe.
Regarding Jivara chocolate, if you can’t find it in your country, you can substitute it with another high-quality milk chocolate that has a similar cocoa percentage (around 40%). Jivara chocolate is known for its smooth and creamy flavor with hints of malt and vanilla, so look for a chocolate with a similar flavor profile.
We hope this information is helpful.
Best regards.
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