Go to the Recipe: Chocolate Spheres
Hi Bobbie,
Sphere Magic is made and marketed by Modernist Pantry, the place every single modernist chef gets their ingredients. Modernist Pantry has NOTHING to do with ChefSteps.
As MP points out, you can substitute 1:1 with sodium alginate (which they also sell). But it won't dissolve as easily.
It's an ingredient, son.
I didn't realise this was just a recipe to sell Sphere Magic (TM). Regretting signing up to this site if it's just a platform to sell branded "exclusive formulations". I'll find an alternative site
The final holding bath of oil, no longer than 2-3 days. Any of the other baths for rinsing and such should not be held for more than an hour ideally.
How long can the spheres be left in the holding bath?
can I replace sodium citrate with sodium hexametaphosphate? it is also a sequestrant and acidity regulator
would like to know this too!
Is the sodium citrate required?
Sodium citrate makes some diference ?
How long will they keep in a holding bath?
It's a great step by step process showing to make Chocolate Spheres. It's a very yummy item and people enjoy these a lot. Thanks for showing this recipe.
Good..Thank you..!
Sphere Magic is rehydrated sodium alginate mixed with Maltodextrin
As far as i think the carbonation will create a weak gel and will gel into weird shapes ...so id say no for champagne unless u let it go flat & then make a sphere leaving it longer in the bath to form a thick and robust skin..and then drop it in a siphon and charge with CO2 chargers to get the carbon dioxide back in again!
Yes you can ...just use half the amount if you are using Sodium Alginate...for the above recipe it would be 1.8gms...remember Sphere Magic is nothing but Sodium Alginate which is rehydrated and mixed with Maltodextrin for free flow and quick hydration.
Seems like they lost the plot..only Chris Young replies but not every time or at least used to
Can I replace sphere magic with Sodium Alginate (how many grams?), if yes, thats it!! or I have to change something more??
Would it be possible to make caviar with a champagne base? Would the bubbliness be a problem, if so, how would I go about making it suitable for spherification?
Damn, these turned out great. Currently sitting in my fridge awaiting your Molten Chocolate Souffle. My girlfriend is def going to be surprised for V-Day tonight.
Mods: Didn't use your magic (have a Spherificator off of Kickstarter). Did a real measurement, but still more of a guestimate for Sodium Alginate to Calcium. Came out great, thanks for the idea!
conversion for caviar from CHOCOLATE sphere magic and citrus in alginic .how wants gramms
use half sodium alginate to sphere magic mix
What is the difference between Sphere magic and sodium alginate>
A flavorless oil should be fine. I personally like using soy oil.
Wow. Seems like no one is paying attention to answering, whether it's 9 days or 9 months...
What type of mild oil do you suggest storing the spheres in? Like a vegetable or canola oil? And for how long do they keep?
what if we have sodium alginate but not sphere magic. also how do sodium alginate and calcium chloride degade?? what kind of shelf life do they have?
