One of the posts
One of the posts
Total Time: 120 Min
Yield: 100 grams of Spheres
FILLING
ALGINATE BATH
Step 1:
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.
Step 2:
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.
Step 3:
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.
Step 4:
In a blender, add the water and sodium alginate. Blend well and transfer this alginate bath to a container.
Step 5:
Leave alginate bath overnight or let it sit for 7-8 hours until bubbles are visible.
Step 6:
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.
Step 7:
Take out from the warm water. The spherified chocolate ginger is ready to be served.
They taste exotic with succulent pink raspberries.
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