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Mint chocolate pearls

Mint chocolate pearls

Make chocolate and mint pearls using spherification and Special Ingredients products.

Filed in: Cocktails, Food Flavouring, Molecular Gastronomy, Reverse Spherification, Sodium Alginate, Sodium Citrate, Special Ingredients Recipes, Spherification, Vegan, Vegetarian, Video Recipes
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Mint chocolate pearls

Special Ingredients

Cuisine

Spherification

Category

Molecular Gastronomy

Make chocolate and mint pearls using spherification and Special Ingredients products.

Mint chocolate pearls

Ingredients

    Calcium Bath

    Mint Chocolate Pearls

    • 300g Volvic Water (chosen specifically because it is low in calcium)
    • 3g Special Ingredients Sodium Alginate
    • 0.8g Special Ingredients Sodium Citrate
    • 160g Caster Sugar
    • 80g Cocoa Powder

    For Serving

    Equipment

    • Food Blender
    • Molecular Gastronomy Spherification Kit

    Directions

      Calcium Bath

      1. Blend the water and calcium lactate thoroughly and leave to rest.

      2. Store the bath in the refrigerator for up to 1 week.

      Mint Chocolate Pearls Using Spherification Technique

      1. Prepare the calcium lactate bath before making the pearls.

      2. Blend the water, sodium alginate and sodium citrate.

      3. Add the cocoa and sugar and blend thoroughly.

      4. Pass through a sieve to remove air bubbles.

      5. Use a syringe or pipette to drop the chocolate mixture into the calcium bath, forming small pearls.

      6. Leave to react for 30 seconds, lift out with a slotted spoon and rinse in clean water.

      7. Serve as soon as possible after preparation.

      8. Finish with mint flavouring oil and a mint leaf, as in the suggested presentation.