DECONSTRUCTED COCOA

Technique: SPHERIFICATION
Food additives: SODIUM ALGINATE, CALCIUM LACTATE 

INGREDIENTS 

  • 3 1/4 cup (770 ml) water 
  • 1 oz (30 g) cocoa powder
  • 1 oz (30 g) sugar
  • 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

DIRECTIONS 

COCOA SPHERIFICATION 

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

WHITE CHOCOLATE CREAM 

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

SERVING SUGGESTION

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

PRODUCTS USED TO CREATE THIS RECIPE

DECONSTRUCTED COCOA