One of the posts
One of the posts
Total Time: 120 Min
Yield: 100 grams of Spheres
Place a pan on the stove over medium flame. Add the cream, sugar, grated ginger and calcium chloride. Stir the mixture until it comes to a boil. Make sure the sugar melts and all ingredients combine together. Switch off the flame. Alternately, the cream mixture can be prepared in the microwave in less than 2 minutes time.
Place the chopped/melted dark chocolate in a bowl. Pour the boiling cream mixture over the chocolate. Let it sit for 5-10 seconds. Stir slowly to achieve a creamy smooth chocolate ginger mixture.
Note: In case you notice the chocolate has not mixed properly with the cream, place it in the microwave for 10 seconds bursts.
Freeze the chocolate ginger filling in either of the two ways:-
Pour the mixture in a spherical molds or round-shaped ice tray and place in the freezer, or
Place the whole bowl in the freezer. After the filling freezes, scoop out tiny balls using a small scooping spoon.
In a blender, add the water and sodium alginate. Blend well and transfer this alginate bath to a container.
Leave alginate bath overnight or let it sit for 7-8 hours until bubbles are visible.
Bring the frozen spheres of chocolate ginger mixture. Carefully dip the spheres into the alginate bath. Using a spoon, stir the chocolate spheres very gently for a minute or two. This takes a bit of practice to produce a perfect sphere. Be patient. Remove the spheres using a spoon and drop in a bowl of lukewarm water.
Take out from the warm water. The spherified chocolate ginger is ready to be served.
They taste exotic with succulent pink raspberries.