is difficult to get a nice spherical ball of ice.
This technique is used in the restaurant, in the Tasting Menu. It is easy to realize in the restaurant
kitchen and the customer’s opinion is good.
This technology transfer took 5 weeks and one more week was needed to find a dish using it. It is
interesting to note that the final result does not correspond to the initial tests because of the technical
evolution during the different tests and the Chef’s point of view.
Figure 3: Figure 2 : the ravioli the liquid heart
Figure 4 : the dish
Figure 1 : Making of the ravioli
9 / 63
III.1.11. Other suggestions openings, ideas, applications of the technology:
This technique allows to trap a liquid into a solid phase (gel). It works with any liquid which
freezes and which melt at ambient temperature.
However, the technique of trapping a liquid inside a solid is already known in the chocolate or
toffee factory. Here, for sweet balls, the interest could be in coating the soft gelatine film with chocolate, to
bring a crispy sensation.
In the case of salty balls, another use could be some minced meat inside a gel, like ravioli.
III.2. Fusion of « cheveux d’ange »
“Cheveux d’ange” (angel hair) are threads obtained by pastry chefs by vitrification of mixtures of
glucose, saccharose, water and colouring agent.
The objective of the work was to know how to “melt” (is it fusion or dissolution?) these products
by adding some warm solution (in this particular case, some coffee) on them.
II.2.2. Materials and method:
• Some threads of «cheveux d’ange»; 0.4 mm of diameter (precision 0.029 mm).
• Thermocouple MAFTER typifies K, range 50 - 950 °C; precision 1°C.
• A kofler hot bench, Mettler 10; precision 0,5°C.
• Stopwatch (precision 1 s).
III.2.2.1. Rate of dissolution at different temperatures:
1. Put to the boil a big volume of water (we chose an important volume so that its temperature is
approximately constant during the experiment, because of its thermal inertia), and let it cool slowly.