CHOCOLATE SPAGHETTI AND ORANGE JELLY

Technique: GELIFICATION
Food additives: AGAR-AGAR

INGREDIENTS

  • 1 cup (235 ml) milk
  • 3 oz (85 g) dark chocolate
  • 2 tbs (30 ml) tia maria 
  • 20 ice cubes
  • 1 large bowl of cold water 

DIRECTIONS 

CHOCOLATE SPAGHETTI 

Ring the milk and 2 g (1 sachet) of the AGAR-AGAR to a boil. Add the chocolate and mix it in well until it melts.
Remove from the stove and mix in the Tia Maria until it is evenly distributed throughout.
Place the ice cubes in a large bowl, then ll with cold water. 
Use the syringe to siphon o some of the chocolate and Tia Maria preparation and inject it into the silicone tubes.
Immerse the silicone tubes in cold water for 4 minutes. Use the syringe to inject air into the silicone tubes and eject the spaghetti.

ORANGE JELLY

Bring the orange juice and 1g (1⁄2 sachet) of the AGAR-AGAR to a boil and continue boiling for 2 minutes while stirring. Refrigerate for 1 hour or until the preparation is completely congealed. 
Unmold the gel and cut it into small pieces. Mix in a blender until smooth. Fill a pipette with this mixture.


SERVING SUGGESTIONS 

Serve the chocolate and Tia Maria spaghetti on a plate and garnish it with drops of orange jelly using the pipette.

PRODUCTS USED TO CREATE THIS RECIPE

CHOCOLATE SPAGHETTI AND ORANGE JELLY