SPHERIFIED CHOCOLATE GINGER

Directions

1. STEP 1: Place a pan on the stove over medium flame. Add the cream, sugar, grated ginger, and calcium chloride. Stir the mixture until it comes to a boil. Make sure the sugar melts and all ingredients combine together. Switch off the flame. Alternatively, the cream mixture can be prepared in the microwave in less than 2 minutes’ time.

2. STEP 2: Place the chopped/melted dark chocolate in a bowl. Pour the boiling cream mixture over the chocolate. Let it sit for 5-10 seconds. Stir slowly to achieve a creamy, smooth chocolate-ginger mixture. Note: In case you notice the chocolate has not mixed properly with the cream, place it in the microwave for 10-second bursts.

3. STEP 3: Freeze the chocolate ginger filling in either of two ways - pour the mixture into a spherical mold or round-shaped ice tray and place it in the freezer, or place the whole bowl in the freezer. After the filling freezes, scoop out tiny balls using a small scooping spoon.

4. STEP 4: In a blender, add the water and sodium alginate. Blend well and transfer this alginate bath to a container.

5. STEP 5: Leave the alginate bath overnight or let it sit for 7-8 hours until bubbles are visible.

6. STEP 6: Bring the frozen spheres of chocolate ginger mixture. Carefully dip the spheres into the alginate bath. Using a spoon, stir the chocolate spheres very gently for a minute or two. This takes a bit of practice to produce a perfect sphere. Be patient. Remove the spheres using a spoon and drop them in a bowl of lukewarm water.

7. STEP 7: Take out from the warm water. The spherified chocolate ginger is ready to be served. They taste exotic with succulent pink raspberries or cranberries