Chocolate Cocoa Pearls

Decadent chocolate pearls with a soft bite and rich flavor — elevate desserts or add intrigue to cocktails.

Ingredients

  • ¾ cup (180mL) chocolate milk or chocolate almond milk
  • 2 tbsp (30mL) cocoa syrup
  • 1 tsp (5g) sugar
  • ½ tsp (2g) sodium alginate
  • 1 tsp (4.5g) calcium chloride
  • 2 cups (500mL) water (for bath)

Instructions

  1. Blend Base
    • In blender, combine chocolate milk, cocoa syrup, and sugar.
  2. Add Alginate
    • Sprinkle sodium alginate into the mixture while blending at low speed.
  3. Rest
    • Let sit 45 minutes to de-bubble. Cover and chill.
  4. Strain
    • Pass through a fine mesh sieve into The Spherificator®.
  5. Prepare Bath
    • Dissolve calcium chloride in 500mL cold water.
  6. Form Pearls
    • Drip mixture into bath, cure for 1 minute.
  7. Finish
    • Rinse pearls in cold water and store chilled.

Expert Tips

Flavor Enhancements
  • Mocha twist: Add 1 tsp espresso powder to the mix.
  • Spicy touch: Add pinch of cayenne or cinnamon.
Texture Control
  • Softer pearls: Reduce bath time to 30 seconds.
  • Thicker pearls: Add ½ tsp more alginate.
Troubleshooting
  • If too firm: Reduce alginate by 0.5g.
  • If bitter: Use sweetened chocolate milk.
Serving Ideas
  • Dessert: Top tiramisu, mousse, or brownies.
  • Drinks: Drop into Irish cream cocktails or espresso martinis.
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