Mint Chocolate Pearls Using Spherification Technique

Special Ingredients Ltd

Special Ingredients Ltd

Standard Supplier 29th January 2018
Special Ingredients Ltd

Special Ingredients Ltd

Standard Supplier

Mint Chocolate Pearls Using Spherification Technique

Special Ingredients Calcium Lactate is a premium quality. Calcium Lactate is an extract of lactic acid. It works well in the production of caviar, pearls, spaghetti and spheres using spherification techniques. Calcium Lactate can also be put on fresh fruit and cantaloupes to keep them firm and extend shelf life. Suitable for Vegan's and Vegetarian's, Non GMO, Gluten Free.

Special Ingredients Sodium Alginate is a extract of seaweed, used by Molecular Chefs for the spherification process. It forms a gel in the presence of calcium ions. Sodium Alginate is a gelling agent that dilutes when cold with strong agitation. It can be used to create soft or firm gels, ambient, heat-resistant gels and can also be used to produce foams. Sodium Alginate is also commonly used as a thickener, emulsifier and texture improver. Suitable for Vegan's & Vegetarian's, Non GMO, Gluten Free, Halal friendly.

Special Ingredients Sodium Citrate is the sodium salt of Citric Acid. Like Citric Acid and other salts, it has a sour and salty taste. It is commonly known as sour salt, buffer salt or trisodium citrate and is mainly used for flavouring food and drinks or as preservative. A useful quality of Sodium Citrate is that it reduces the acidity of foods and liquid solutions, so it allows spherification and reverse spherification with strongly acidic ingredients. Sodium Citrate is also used as an antioxidant in food as well as a sequestrant. It dissolves easily and acts instantly. A highly soluble powder.

Click Here To Puchase Special Ingredients Calcium Lactate

Click Here To Puchase Special Ingredients Sodium Alginate

Click Here To Puchase Special Ingredients Sodium Citrate

Click Here To See Full Video Recipe


  • Calcium Bath
  • 20g Calcium Lactate
  • 1Litre water
  • Mint Chocolate Pearls
  • 300g Volvic Water (chosen specifically because it is low in calcium)
  • 3g Special Ingredients Sodium Alginate
  • 0.8g Special Ingredients Sodium Citrate
  • 160g Caster Sugar
  • 80g Cocoa Powder


Calcium Bath
1) Blend The Calcium Lactate And Water well and allow to settle.
2) This will keep well in the fridge for a week.

Mint Chocolate Pearls
1) Blend together the Water, Sodium Alginate, Sodium Citrate.
2) Then add the Cocoa Powder and Sugar into the blender and blend well.
3) Pass the mixture through a sieve to remove air bubbles
4) Use a syringe or pipette to make caviar spheres by dropping the chocolate mixture into a Calcium Bath.
5) Allow the caviar to react for thirty seconds then remove with a slotted spoon and rinse in a bath of fresh water.
6) Serve as soon as possible after making.
7) We served them with mint oil and a mint leaf.

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