Name: 巧克力球狀甜點分子美食如何烹飪，安雷東 (Chocolate Sphericals Dessert Molecular Gastronomy how to cook that ann reardon)
Uploaded: 2021-01-14T04:57:51.000Z
Duration: 2 min 50 s
Description: 【看影片學英語】數萬部 YouTube 影片，搭配英漢字典即點即查，輕鬆掌握單字發音與用法，長久累積看電影不必再看字幕。

Welcome to howtocookthat.net Today we are looking at how to make chocolate sphericals.

程度副詞

For the recipe for these just click on the link in the description below the video, if

you click on more the links will come up that will also have the quantities you need for

The easiest way to get perfectly round sphericals is to pre-freeze them in a sphere mold. The

alginate is actually from a seaweed, from a brown seaweed and it will form a gel, a

bit like a jelly but only if there is calcium present. So we have calcium salts in our ganache,

so as the outside of the balls is coming in contact with the alginate solution it is forming

a gel. So it is forming a gel, or a layer around the outside. So gently stir it so that

the bit at the bottom, the bit sitting on the bottom also gets exposed to the alginate

because you want the film or the gel to form the whole way around the ball we don't want

a hole in it. We also don't want the balls to touch each other because otherwise they

will form together, they will join together. Now how long you leave it in the bath depends

on how thick you want that layer to form so the quicker you pull it out the thinner the

layer will be. That actually tastes better but it also is then more likely to break more

Next we are going to transfer our sphericals into a bowl of warm water. Just tip the spoon

to get as much as the alginate back into the bowl so we can reuse it and put that into

some warm water. The reason we are using warm water is we just want it to; we want it to

defrost the ganache that is in the middle of the spherical.

If you are serving them straight away just leaving them in the water bath is fine. If

you are going to be keeping them for a few hours before you serve them, the membrane

that's formed with the alginate gel allows things to pass through it. So you would want

to store it rather than in water.Either store it with what is in the middle of the spherical

or in something that is going to taste okay and or just some sugar water something like

that because you don't want to leach out all of your chocolate mixture and add in water,

which is effectively what you'll be doing if you leave it setting in the water for too