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Mint Chocolate Pearls Recipe - Special Ingredients

Recette de perles de chocolat à la menthe

Préparez de délicieuses perles de chocolat à la menthe alléchantes à l'aide du kit de sphérification de gastronomie moléculaire à ingrédients spéciaux.

Filed Under: 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 Recipe

Special Ingredients

Cuisine

Molecular Gastronomy Spherification

Categorie

Molecular Gastronomy

Make delicious mouth watering Mint Chocolate Pearls using the Special Ingredients Molecular Gastronomy Spherification Kit.

Mint Chocolate Pearls Recipe

Ingredienti

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    • 20g Special Ingredients Calcium Lactate

    • 1 Litre Water

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    • 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

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    • Special Ingredients Mint Food Flavouring Oil

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    • Food Blender

    • Molecular Gastronomy Spherification Kit

    Indicazioni

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      1. Blend ingredients well and allow to settle.

      2. This will keep well in the fridge for a week.

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      1. First you need to make your Calcium Bath to use later in your recipe.

      2. Blend together the Water, Sodium Alginate and Sodium Citrate.

      3. Add the Cocoa Powder and Sugar into the blender and blend well.

      4. Pass the mixture through a sieve to remove air bubbles.

      5. Use a syringe or pipette to make caviar spheres by dropping the chocolate mixture into a Calcium Bath.

      6. Allow the caviar to react for thirty seconds then remove with a slotted spoon and rinse in a bath of fresh water.

      7. Serve as soon as possible after making.

      8. We served them with Special Ingredients Mint Food Flavouring Oil and a mint leaf.