Ingredients
- 200ml cream
- 1 tablespoon grated fresh ginger (optional)
- 20g (1 tablespoon) caster sugar
- 3.2g (1 teaspoon) Calcium Chloride
- 100g dark chocolate melts (or chopped dark chocolate)
- 1L of water
- 5g sodium alginate
Additives
Steps
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.
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