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Cocoa caviar

Make your own pearls with the handy Spherificator (62007950), alginate, and calcium salt. The pearls—such as these with cocoa—create a flavor explosion as soon as they burst open in the mouth.

Ingredients

800mlWater
30gcocoa powder
30gSugar
100gwhite chocolate, chopped
300mlcream (35%)
2galginate
4.5gcalcium salt

Preparation

  1. Bring 300 ml water, the sugar, and the cocoa powder to a boil and let simmer gently for 2 minutes. Pour into a blender.
  2. Set the blender to the lowest setting and add the alginate. Mix until the alginate is absorbed and let rest for 45 minutes.
  3. Strain the cocoa mix and pour into the spherificator.
  4. Bring the cream to a boil and pour into a bowl. Add the white chocolate and stir well into the cream. Let the mixture cool.
  5. Add the calcium salt to the remaining water and stir for 30 seconds with a spoon.
  6. Hold the spherificator above the water with the calcium salt and press the button so the cocoa mix comes out and let rest for 1 minute.
  7. Strain the pearls from the water with the calcium salt and rinse them under running water.
  8. Scoop a quenelle of the white chocolate cream onto a plate and arrange some cocoa pearls on top. Delicious on pancakes with red fruit!