Encapsulated Liquid Chocolate Orb

Name: Encapsulated Liquid Chocolate Orb
Yield: Yield: 215 g/7.58 oz
Cuisine: United States
Ingredients: Cocoa powder 25 g .88 oz 11.63%; Water 625 g 22.05 oz 89.29%; Sugar 50 g 1.76 oz 7.14%; Encapsulating Gel; Heavy cream 50 g 1.76 oz 23.26%; Sugar 60 g 2.12 oz 27.91%; Genutine 400-C (see Note) 25 g .88 oz 3.57%; Water 80 g 2.82 oz 37.21%; Simple syrup, at 50° Brix, chilled 200 g 7.05 oz; Chocolate Base

Preparation info

Yield:
215 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Chocolate Base
Water 80 g 2.82 oz 37.21%

Americas
United States
Dessert
Vegetarian

Method

For the chocolate sauce: Boil the water and sugar in a 960-mL/1-qt sauce pot over high heat until the sugar is dissolved.
Turn off the heat and stir in the cocoa po