to make the ice melt and put them in the deep freeze.
5. Dip them in the blackcurrant agar as in III.126.96.36.199.
Seven balls on ten were set correctly.
III.1.7.4. Discussion/ Interpretation:
The technique of two ice cubes joined together around one toothpick works, but the moulds are
imperfect. Also, it is hard to get a perfect flat surface of the half spheres and thus it is difficult sometimes
to stick them together.
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The solution of agar agar (at 13%) coats correctly all the balls. The film, thinner, is well
appreciated because it is less “doughy” in the mouth. However, the solution of agar sets around the balls
with more difficulties. Indeed, the ice cubes show a smoother surface than a sherbet. This implies a
smaller contact area between the ice and the agar gel.
There are no air bubbles in the heart of the balls when we let the ice cubes melt. Also, the agar
agar gel can resist to the loss of volume due to ice melting. The shape of the ball remains spherical,
which is much appreciated.
According to the Chef, the size is good, and no change is needed.
Finally, this gel is appreciated for its translucent side; it gives an additional aesthetic touch.
An idea of the Chef would be to add a chocolate coating on the film of gel, to bring a crispy touch
to the pearl.
III.1.8. Addition of a chocolate coating:
The material used is the same as in III.1.3.7. with white chocolate, for example.
One new step is just added to method used above: at the end, dip the balls into some melted
Here, 6 balls on ten were successful.
The liquid heart is appreciated because it brings some coolness to the chocolate.
III.1.8.4. Discussion/ Interpretation:
The main issue of this technique is the manufacture of the ice balls and to get a good size. A test
with a salty paste didn’t give good results in terms of size.
However, from a technical point of view, these spheres can be done without any gelatine and
thus this doesn’t make a particular technical progress. Is there any influence of the gel from a taste point