The cooking time is indicated without taking into account the solidification of jelly. Put sour cream in a bowl.
Measure 200 g of brown sugar.
Rub with sour cream until sugar is completely dissolved.
Soak the gelatin in a glass of cold boiled water.
Divide the sour cream mass into two parts, one add cacao.
Melt the gelatin, not bringing to a boil, divided into two equal parts and combined with sour cream masses.
Leave for a while, until the jelly is slightly thickened. Please note that the chocolate hardens faster. Then alternately spread on a spoon mass of different colors in the covered with plastic wrap salad bowl.
Filling the salad bowl to the top, put in the refrigerator for a few hours.
Frozen mass to shift to the dish. Ready.