Please be informed that I am jumping for joy as I write this recipe post. Despite the fact that you guys can actually google the recipe for yourself (as I did), you preferred to ask me about my recipe so i assume you guys loved my black sambo? (Insert laughing dawn here)
For those who have been facebooking, texting, and even asking me in person regarding the recipe together with tips for my yummy black sambo, here you go.
For the choco layer:
For the white layer:
- the amount of gulaman powder actually affects the creaminess of the sambo. If you love jello so much and you want yours to be stiff and firm as possible, I suggest you use more Gelatin Powder ranging from 1-2 packs per layer. But as for those who loves it to melt in their mouths, use only half of the pack.
- regarding the condensed milk and cream, if you’re having trouble with measurements, I suggest you use Angel Kremdensada 😉 perhaps 2 cans will do the job!
- regarding the choco, i have heard choco bars actually tastes better. I havent tried that one yet. But I think, if you dont want the choco part to be too sweet, use tablea or real unsweetened cocoa rather than using hershey’s which is quite expensive. Besides, you can never go wrong with chocolates! 😉
If you are feeding many, I suggest you use individual tiny cups with covers. This is for convenience in distribution and you avoid the tragedy of splitting white and choco layers. This happened to me.
If you can, top the sambo with Hershey’s Choco Syrup. 😉
For choco layer:
Step 1: Dissolve 1 cup of Cocoa Powder/Choco Bar in one cup of hot water.
Step 2: Dissolve 1/2 pack of Gelatin Powder in 1 cup Lukewarm water.
Step 3: In a casserole or pan, cook under low heat the following for 10 mins. (It’s important you follow the time suggested esp if you’re trying this for the first time)
Step 4: Stir Continuously and pour into container after 10 mins.
For white layer:
Step 1: Dissolve 1/2 pack of Gelatin Powder in 1 cup Lukewarm water.
Step 2: In a casserole or pan, cook under low heat the following for 10 mins. (It’s important you follow the time suggested esp if you’re trying this for the first time)
Step 3: Stir Continuously and pour on top of the choco layer. Refrigerate and Serve.
Thank you thank you thank you!! God bless you! 😉
PS: special thanks to Rei La who is a master chef in her own kitchen and to TaraFriend who once told me her black sambo’s the best. (i guess not anymore haha!)