The recipe is very simple, and does not require many ingredients, but it is a layer-by-layer recipe. Layer 1-2-3, you can make continuously, then the jelly must harden before the last topping with chocolate. So you have to have a little patience.
2
You need a square shape or lunch box with baking paper to make the troika chocolate. My shape was 10 Ă— 18 cm, but as you can see in the pictures, the troika became very tall, and the pieces thus very large. It felt more like cake than candy! You can therefore use a larger form (up to twice as large) and rather get a little lower troika pieces.
3
Press the marzipan into a mold or lunch box with baking paper.
4
Melt 1/3 of sugar-free, dark chocolate. Stir in full fat cream cheese and sugar-free powdered sugar, and spread the nougat over the marzipan. Set cool.
5
Soak the gelatin plates in cold water for 3-4 minutes until soft. Boil the sugar free concentrated juice and water. Squeeze the water out of the gelatin plates and dissolve in the hot juice mixture. Cool slightly (lukewarm) before gently pouring it over the nougat. Set cool.
6
When the jelly has hardened, top with sugar-free, melted chocolate at the end (ps! To prevent the jelly from melting, the chocolate must not be too hot). Cut into suitable pieces before the chocolate has completely hardened. Store the troika in a lunch box with baking paper in the bottom of the refrigerator. Make sure that the lunch box releases some air (avoid airtight boxes).
