Chocolate Techniques: Josep Maria Ribe

[Sussan Estela Olaya]

Hi Sharon.

Yes, it is possible to substitute gelatin sheets with powdered gelatin, especially if gelatin leaves are not available in your area. However, it is not feasible to make homemade gelatin sheets, as their production involves a specific industrial process that cannot be easily replicated at home. Therefore, the best alternative is to use powdered gelatin as a direct substitute.

To make the substitution accurately, it’s important to consider the Bloom strength of your powdered gelatin.

Most standard gelatin sheets (gold grade) have a Bloom strength of approximately 200. If your powdered gelatin also has a Bloom of 200, you can follow this equivalency:

1 gelatin sheet (200 Bloom) = approximately 2 grams of powdered gelatin.

If your powdered gelatin has a different Bloom strength, here’s a general formula to adjust:

Required amount = (200 ÷ Bloom of your gelatin) × 2 grams

For example, if your gelatin has a Bloom strength of 250:

200 ÷ 250 = 0.8 → 0.8 × 2 g = 1.6 g of powdered gelatin per sheet

Remember to bloom the powdered gelatin in five times its weight in cold water before using it, just as you would with gelatin sheets.

Please let us know if you have any further questions.

Best regards.

[ngwenyasharon97]

May you expand more on blooming powdered gelatine

I have no knowledge on it

May you kindly explain on how blooming is done

[Sussan Estela Olaya]

Hi Sharon,

Thanks so much for your question! It’s a great one, and I’m happy to explain it in a clear and simple way.

What is “bloom” in gelatin?Bloom is a measurement that tells you how strong or firm the gelatin will be once it’s hydrated and set. Think of it like its “strength.” The higher the bloom number, the firmer the final result will be.

For example:

120 bloom gelatin: makes a softer gel, ideal for light desserts like fruit gelatins or flans.
200 to 250 bloom gelatin: gives a firmer gel, perfect for things like mousses, shiny mirror glazes, or cakes that need to hold their shape.
The name “bloom” comes from a scientist named Oscar T. Bloom, who developed the method for measuring gelatin strength.

Can you “bloom” gelatin at home?

This is where people often get confused. The bloom as a number isn’t something you make ,l it’s decided by the manufacturer and is usually listed on the packaging.

In summary:Bloom refers to the strength of the gelatin , it’s not something you create, it’s how the gelatin comes from the factory. Based on the bloom number, you can choose a softer or firmer gelatin depending on your recipe.

A simple example:If you’re making a light chocolate mousse, a 200–220 bloom gelatin works well , firm enough to hold shape, but still soft.If you’re making a fruit jelly to cut into cubes, a 120 bloom gelatin would be just right.

I hope this helps make it clearer! And if you ever have more questions, I’m always happy to help.
Warm regards!.

[ngwenyasharon97]

Thanks a lot for the explanation, it’s very much clear, I really appreciate it

The gelatine sometimes is packed in small lunchtins and that information is not available

Is there a way of knowing the gelatine strength if that’s the case

[Sussan Estela Olaya]

Hi Sharon.

I’m glad to hear the explanation was helpful!

Regarding your new question: when gelatin comes in small containers without any information about the bloom strength or concentration, it can be a bit tricky to determine. However, there are a few practical ways to get an idea:

1. Observe its gelling strength: You can do a quick test by dissolving 1 gram of gelatin in 100 ml of hot water and letting it set.

If the gelatin sets very firmly, it’s likely a high bloom (230 or more).

If it sets softly, it’s probably a low bloom (120–150).

If the texture is somewhere in between (similar to a typical dessert), it’s likely a medium bloom (180–200).

2. Typical usage: Most commercial gelatins without bloom information are usually medium bloom (around 200), as this is the most commonly used for home cooking and baking.

3. Check with the supplier: If you’re able to contact the manufacturer or distributor, they might be able to provide the bloom strength even if it’s not listed on the packaging.

In any case, for recipes that require precision, it’s always best to use gelatin with a clearly stated bloom strength.

Best regards.