Recette de perles de chocolat à la menthe
Préparez de délicieuses perles de chocolat à la menthe qui mettent l'eau à la bouche en utilisant le kit de sphérification de gastronomie moléculaire d'ingrédients spéciaux.
Mint Chocolate Pearls Recipe
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Categorie
Molecular Gastronomy
Cuisine
Molecular Gastronomy Spherification
Autore:
Special Ingredients
Make delicious mouth watering Mint Chocolate Pearls using the Special Ingredients Molecular Gastronomy Spherification Kit.
Ingredienti
Calcium Bath
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20g Special Ingredients Calcium Lactate
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1 Litre Water
Mint Chocolate Pearls
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300g Volvic Water (chosen specifically because it is low in calcium)
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3g Special Ingredients Sodium Alginate
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0.8g Special Ingredients Sodium Citrate
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160g Caster Sugar
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80g Cocoa Powder
For Serving
Equipment
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Food Blender
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Molecular Gastronomy Spherification Kit
Indicazioni
Calcium Bath
Blend ingredients well and allow to settle.
This will keep well in the fridge for a week.
Mint Chocolate Pearls Using Sperification Technique
First you need to make your Calcium Bath to use later in your recipe.
Blend together the Water, Sodium Alginate and Sodium Citrate.
Add the Cocoa Powder and Sugar into the blender and blend well.
Pass the mixture through a sieve to remove air bubbles.
Use a syringe or pipette to make caviar spheres by dropping the chocolate mixture into a Calcium Bath.
Allow the caviar to react for thirty seconds then remove with a slotted spoon and rinse in a bath of fresh water.
Serve as soon as possible after making.
We served them with Special Ingredients Mint Food Flavouring Oil and a mint leaf.