These decadent chocolate spheres will leave you speechless. Simple, yet stunning, each sphere will burst with that chocolatey flavor that you are looking for.
Ingredients
- Chocolate flavorful liquid Ingredients:
- 5g (1¼ teaspoons) Granulated Sugar
- 0.1g (1 pinch) Xanthan Gum
- 1g (⅛ teaspoon) Kosher Salt
- 2g (1 teaspoon) Calcium Lactate
- 150g (¾ cup) Water
- 30g (4 tbsp) Dutch Process Cocoa Powder
- Setting Bath Ingredients:
- 500g (2 cups) Distilled Water
- 2.5g (1 teaspoon) Perfected Sodium Alginate
- Rinsing Bath Ingredients:
- 500g (2 cups) Distilled Water
Equipment
Timing
Active Time: 30 Minutes
Total Time: 24 Hours
Yield
30 Spheres
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Create Calcium Flavorful Liquid
Dry mix sugar, xanthan gum, salt, and calcium lactate.
Pour the water into a blender. Begin blending on low while sprinkling in the dry ingredient mixture until all ingredients are hydrated.
Allow any air bubbles to settle out before the next step.
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Chill Flavorful Liquid
This liquid can be used for reverse spherification or frozen reverse.
For reverse spherification, cover the liquid and allow it to chill until needed.
To make frozen reverse spheres fill all the cavities of the spherification mold with the sphere mixture and freeze solid.
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Create Alginate Setting Bath
While the spheres are either freezing or chilling, pour the distilled water into a blender and slowly sprinkle perfected sodium alginate into the liquid while blending on low speed. Continue blending for two to three minutes.
Pour the mixture into a covered container and let sit while the perfected sodium alginate hydrates. Allow the mixture to settle until all the air bubbles have been released. The hydrating and air bubble release process will take 1 hour or more to fully hydrate, so be sure to not rush this process.
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Reverse Spherification Process
Once the perfected sodium alginate solution has fully hydrated, you can begin making spheres.
Drop a teaspoon or tablespoon of the chocolate flavorful liquid into the perfected sodium alginate solution.
If the sphere doesn’t immediately sink within the first 10 seconds gently baste the top with the sodium alginate solution. Once it is fully submerged let the sphere set for two minutes.
Remove from the solution with a spherification spoon and rinse in Distilled water.
Remove from the rinse water, dabbing any excess water off the bottom of the spoon with a paper towel.
If you want to store the spheres for further use, simply place them in a container with any leftover chocolate flavorful liquid and refrigerate.
Unlike direct spheres the liquid the reverse spheres are stored in can contain calcium as it will not affect the sodium alginate around the spheres.
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Frozen Reverse Spherification Process
Once the spheres are frozen solid, make sure the perfected sodium alginate solution is at room temperature.
Drop a frozen sphere into the perfected sodium alginate solution and let sit for two minutes.
Remove from the solution with a spherification spoon and rinse in Distilled water.
Remove from the rinse water, dabbing any excess water off the bottom of the spoon with a paper towel.
If you want to store the spheres for further use, simply place them in a container with any leftover chocolate flavorful liquid and refrigerate.
Unlike direct spheres the liquid the reverse spheres are stored in can contain calcium as it will not affect the sodium alginate around the spheres.
Summary
Recipe Name
Chocolate Reverse Spheres
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 1 Review(s)
