- 3 1/4 cup (770 ml) water
- 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
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.
Pour the white chocolate cream into serving spoons, distribute some cocoa pearls on top and serve.