If you’re a fan of chocolate and love experimenting with new recipes, then you’re in for a real treat! Today, we’re excited to share with you a unique and impressive recipe for chocolate pearls using the scientific process of spherification. By using three key ingredients – sodium alginate, calcium lactate, and sodium citrate – you can create perfect, bite-sized pearls filled with rich and creamy chocolate that will burst in your mouth with each delightful bite. Not only is this recipe visually stunning, but it’s also a great way to impress your guests with your culinary skills. So, get ready to embark on a culinary adventure and create your own delicious and impressive chocolate pearls that will be the talk of the town!
Chocolate Pearls – Or Mint Chocolate Pearls
Create these beautiful chocolate pearls as a side dish to a delicious dessert or serve them on a cake or pie!
Equipment
- Blender
- Sieve
- Pipette or syringe
- Molecular spoon
Ingredients
- 9 gram Calcium Lactate
- 3 gram Sodium Alginate
- 0.8 gram Sodium Citrate
- 160 gram Caster Sugar
- 80 gram Cocoa Powder
- 5 drops Mint Essential Oil (optional)
- 1 liter Water
Directions
- Blend the 9g Calcium Lactate and 1 liter water well and allow to settle.
- Blend together the water, Sodium Alginate, Sodium Citrate and the mint oil if using.
- Then add the cocoa powder and sugar into the blender and blend well.
- Pass the mixture though a sieve or muslin to remove air bubbles.
- Use a pipette or syringe to make caviar spheres by dropping the chocolate mixture into a calcium lactate bath.
- Allow the caviar to react for thirty seconds then remove withthe molecular spoon and rinse in a bath of fresh water.
- Serve as soon as possible after making.
Tried this recipe?Let us know how it was!
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Hej
Jag tänkte testa detta recept på choklad pärlor.
En liter vatten och 20 gram kalciumlaktat blandas i en skål.
Därefter får jag inte ihop resten. Det måste fattas en ytterligare vätska för att blanda de resterande ingredienserna?
Mvh Klaus
Du har rätt. Det ser ut som att det finns för mycket kalciumlaktat i detta recept. Vi har ändrat det därefter. Innehållet i våra produkter har förändrats över tid, så mängden per liter måste ha ändrats. Förhoppningsvis kunde du göra dessa i enlighet med detta. I slutet av dagen är det natriumalginatet som reagerar med kalciumet för att skapa pärlorna, så så länge det finns tillräckligt med kalcium i vätskorna borde det gå bra. Meddela oss om du har ytterligare frågor.
Tack. Team Special Ingredients Europea