Name: Chocolate Three Milk Mosaic Gelatin
Prep time: 140 min
Cook time: 20 min
Yield: 8
Cuisine: Mexicana
Ingredients: 4 cups water, for the water gelatin; 1 envelope chocolate Jello, 130 g; 1/4 cups sugar, for the water gelatin; 1 1/2 cups whole milk, for the milk gelatin; 1 1/2 cups evaporated milk, for the milk gelatin; 1/2 cups condensed milk, for the milk gelatin; 1 1/2 cups Mexican chocolate, in pieces, for the milk gelatin; 1/2 cinnamon sticks, for the milk gelatin; 7 envelopes unflavored gelatin powder, hydrated and melted (49 g); chocolate, grated

Preparation

20 mins

Low

For the water gelatin: Heat the water in a pot over low heat, then add the chocolate gelatin and sugar, dissolving until combined. Transfer the mixture to a rectangular dish and refrigerate until set. Once the gelatin has set, cut into medium squares of approximately 2x2 cm with a knife. Reserve in the refrigerator.