Adriano Zumbo Cook Book & Dessert Train Review

Chocolate sphericals are like an explosion of melted chocolate in your mouth.  After many failed experiments I have finally developed a recipe that not only works but tastes divine.  You have got to try these.

Molecular Gastronomy Kits are available here…

200 millilitres (6.76 fluid ounces) cream 35% fat
1 Tbsp grated fresh ginger (optional)
20g (0.71 ounces) or 1 Tbsp plus 1.5 tsp caster sugar
3.2g (0.11 ounces) or 1 tsp Calcium Chloride
100g (3.53 ounces) dark chocolate melts (or chopped dark chocolate)

For the alginate bath: 1 litre (0.26 gallons) of water and 5g (0.18 ounces) sodium alginate

Combine the cream, ginger, sugar and calcium chloride and microwave for 1min 30sec (or bring to the boil on the stovetop).  Strain through a sieve to remove ginger and then pour hot cream mixture over the dark chocolate.  Allow to sit and then stir until smooth – microwave for additional 10 sec bursts if needed.

Place in spherical mould in the freezer, or freeze and then use a melon baller to get round scoops of mixture.

To prepare the alginate bath mix the water and sodium alginate together in a blender.  Pour into a container and leave overnight or until bubbles are dispersed.

Take balls of frozen chocolate mixture and drop into alginate bath.  Gently stir.  Leave in bath for 1-2 minutes.  Remove and place in bowl of warm water.  Plate as desired.  Here they are served with raspberries and coconut macaroons.

Resource: howtocookthat