DECONSTRUCTED COCOA

Difficulty

3/5

Prep time

30 min

Total time

1 hour 30 min

INGREDIENTS
DIRECTIONS

Used technique:

SPHERIFICATION

3 1/4 cup

(770 ml)

water

1 oz

(30 ml)

sugar

1 oz

(30 ml)

cocoa powder

1 1/4 cup 

(300 ml)

35% cooking cream

3.5 oz

(100 g)

white chocolate

1/2 sachet

(1 g)

SODIUM ALGINATE

3/5 sachet

(3 g)

CALCIUM LACTATE

Cocoa Spherification 

1. Bring the sugar, cocoa powder and 1¼ cups (300 ml) of the water to a boil and continue cooking for 2 minutes. Using a hand blender, incorporate the SODIUM ALGINATE into the preparation and let sit for 1 hour.

 

2. Using a spoon, dissolve the CALCIUM LACTATE into 2 cups (470 ml) of the water. Fill a pipette with the chocolate preparation and drip it into the calcium lactate bath. Let sit for 3 minutes.

 

3. Using a sieve, remove the pearls from the calcium lactate bath and rinse them in warm water.

White Chocolate Cream 

4. Bring the cream to a boil and pour it into a bowl with the white chocolate; stir then set aside until cool.

Serving Suggestion

5. Pour the white chocolate cream into serving spoons, distribute some cocoa pearls on top and serve.

Products you will need for this recipe

Molecular Gastronomy Kit + Recipe Book Cuisine R-Evolution

50 Molecular Gastronomy Recipe Book

Chef’s Starter Kit - 5 Food Additives for Molecular Gastronomy

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