Mint chocolate pearls
Make chocolate and mint pearls using spherification and Special Ingredients products.
Ingredients used in this recipe
Mint chocolate pearls
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Make chocolate and mint pearls using spherification and Special Ingredients products.
Ingredients
Calcium Bath
- 20g Special Ingredients Calcium Lactate
- 1 Litre Water
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
- Special Ingredients Mint Food Flavouring Oil
Equipment
- Food Blender
- Molecular Gastronomy Spherification Kit
Products used in this recipe
Method
Calcium Bath
- Blend the water and calcium lactate thoroughly and leave to rest.
- Store the bath in the refrigerator for up to 1 week.
Mint Chocolate Pearls Using Spherification Technique
- Prepare the calcium lactate bath before making the pearls.
- Blend the water, sodium alginate and sodium citrate.
- Add the cocoa and sugar and blend thoroughly.
- Pass through a sieve to remove air bubbles.
- Use a syringe or pipette to drop the chocolate mixture into the calcium bath, forming small pearls.
- Leave to react for 30 seconds, lift out with a slotted spoon and rinse in clean water.
- Serve as soon as possible after preparation.
- Finish with mint flavouring oil and a mint leaf, as in the suggested presentation.