Can spherification be done with hot liquids?
Like hot chocolate or something. I realize some liquids are thicker than the other, would it work if its thick and hot?
Best Answer
You might be able to use konjac flour, but you'll need to raise the pH. Start with Dutch process cocoa, as regular cocoa is acidic.
From Guy Crosby (the science guy on America's Test Kitchen):
But even more surprising, when the pH of a viscous 1% dispersion of konjac flour is raised to pH 9-10.5 by the addition of a mild alkali, then heated to about 85° C (185° F) for 20 minutes, and cooled, the sol transforms into a very firm, but elastic heat-stable gel. So stable that it will not melt even when placed in a 177° C (350° F) pan or oven!
Pictures about "Can spherification be done with hot liquids?"
Quick Answer about "Can spherification be done with hot liquids?"
SPHERIFICATION WITH AGAR This can be done from most of the jellifying preparations based on AGAR. It should be done with the liquid being hot (liquid state) by dripping into a cold oil (less than 5°C) - see photo opposite.What liquids work best for spherification?
Basic spherification requires only that you mix an alginate with a liquid and drop that mixture into a calcium bath. But! If your liquid is too acidic (has a pH below 5), your spheres won't form unless you add sodium citrate.Why is my spherification not working?
The Basic Spherification process does not work if the main ingredient is too acidic (PH<5). If necessary , the acidity can be reduced by adding sodium citrate to the main ingredient (if watery liquid) or the water used to reduce the main ingredient density (if thick liquid) always BEFORE you add the sodium alginate.How do you Spherify liquids?
Typically, spherification is achieved through evenly dispersing sodium alginate into a flavoured liquid (commonly, the ratio will be 0.5g of sodium alginate to every 100g of liquid) and plunging into a bath of cold water mixed with calcium chloride (also 0.5g to 100g of water).How does liquid spherification work?
In spherification, liquid food is encased in a thin polysaccharide membrane that, when consumed, pops open to release a burst of flavor\u2014whether it's juice, olive oil, pureed peas, or some other edible delight.How to make LIQUID SPHERES | Easy Molecular Gastronomy
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Andrea Piacquadio, David Bares, Silvia, Ihsan Adityawarman