Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I've been trying to make chocolatini (vodka, godiva liqueur, baileys) spheres, but I've had some issues with separation of the alcohols. Also, I've been deciding whether the alginate solution should be placed into the mixture (vs. calcium lactate into the mixture)... and then placed into calcium lactate solution or alginate solutions respectively. Anybody have any suggestions or recipes for something like this?

share|improve this question

2 Answers 2

Reverse spherification

You need to first make a sodium alginate bath, mix with one-third of the water to begin with using a hand blender and then add this to the final full proportions. You need to let this bath sit for a while to ensure there are no bubbles left. (Standard practice).

Add your calcium lactate to the mixture you are trying to spherify. Apparently thickening the the alcohol with xanthan gum can help to form better shaped spheres.

further information:

share|improve this answer

I am pretty sure you want to reverse your mix.The Godiva Liquer has natural calcium in it so therefor you want to reverse your mixture and add sodium alginate to your liquid and bath in the calcium lactate.

share|improve this answer
    
Lol, there is no calcium in godiva liqueur. –  JKChef Nov 8 at 20:39

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.