Chocolate Pearls – Or Mint Chocolate Pearls

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!
5 from 1 vote
Prep time 10 minutes
Course Dessert, Side Dish
Servings 4 people




  • 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.
Keywords Calcium Lactate, chocolate, pearls, reverse spherification, Sodium Alginate, Sodium Citrate, spherification
Tried this recipe?Let us know how it was!

2 thoughts on “Chocolate Pearls – Or Mint Chocolate Pearls”

  1. 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

5 from 1 vote (1 rating without comment)

Leave a comment

Recipe Rating