Chocolate Covered Strawberries with Crackle Crystals
Indulge in the symphony of textures with these luscious chocolate-covered strawberries, adorned with a sprinkle of crackle crystals for an enchanting bite.
With this recipe you will make delicious mouth watering Chocolate Shells with Orange Puree and Enzyme Peeled Orange Segments using Ultratex & Pectinex.
Rated 4.8 stars by 5 users
Molecular Gastronomy
4
120 minutes
10 minutes
With this recipe you will make delicious mouth watering Chocolate Shells with Orange Puree and Enzyme Peeled Orange Segments using Ultratex & Pectinex.
Special Ingredients
300g Orange Juice
50g Sugar
10g Special Ingredients Citric Acid
15g Special Ingredients Ultratex
800g Water
16g Special Ingredients Pectinex
Peeled Orange Segments
500g Chocolate
Special Ingredients Chocolate Coated Crackle Crystals
Metallic Edible Spray
Balloons (blown up)
Combine all Orange Puree ingredients and blend well
Combine the water and pectinex
Place Orange Segments into the mixture and leave at room temperature for two hours
The Enzyme will remove the membrane leaving you with perfectly peeled orange segments
Melt chocolate
Dip half of the balloon into chocolate
Sprinkle with Special Ingredients Chocolate Coated Crackle Crystals
Allow chocolate to set.
Pop balloon and remove.
Indulge in the symphony of textures with these luscious chocolate-covered strawberries, adorned with a sprinkle of crackle crystals for an enchanting bite.
In the world of molecular gastronomy, the technique of spherification allows the creation of stunning, caviar-like pearls that burst with flavour. Using this technique, you can make Special Ingredients Red Wine Pearls, which add an elegant touch to any dish...
Indulge in the festive spirit with our Gingerbread Spice Martini, a delectable concoction that transforms your evenings into a holiday celebration.