Molecular Gastronomy - Coco-Almond Fondant Recipe 

Ayúdame dónde encuentro los ingredientes

+David Jebadiah Freeman Preeetty much. Except it's all liquid inside, so it burst in your mouth when you bite into it! It's pretty cool stuff if you ask us.

Yeah science is amazing. Keep doing what yall do!

love ur channel bruh, keep it up!

haha I thought the same thing! was about ti comment it, too.

Glad you think so!

Chris Bird Thank you so much for the comment! To order ingredients, click the link in the description box right below the video--you should fin everything you need!

Great idea!

More coming soon. We promise!

MOLECULE-R it would be cool if you guys made some more focused plating videos around Molecular Gastronomy too

@@icanspelle6050 You can check our plating designs by downloading our free e-book from our Website. We will also be making some new videos soon!

@Daniel Nakhamkin Yeah you're right thats a shame it looks kinda shady telling you to subscribe to some weird email thing and theres no link to the actual book anywhere

@Daniel Nakhamkin you get the book when you sign up for it

Glad you like it!

Hi there! You are correct. As a large amount of calcium ions remains present in the caviar’s wall, even a water rinse will not completely slow down the gelling of the wall, which will thicken until the sphere’s interior is completely gelled. Since an in-the-mouth flavor burst is usually desired, it is recommended to serve the sphere as quickly as possible after its formation. For recipes using Reverse Spherification and Frozen Reverse Spherification, please check out our 'Spherification by MOLECULE-R' playlist.

Hi there! The main reason we use agar-agar in this video (and in many others) is that it's vegetarian, making this recipe accessible to viewers who choose not to consume meat-derived products. Agar-agar is also about six times more powerful a gelling agent than gelatin is--if you consider that, it's actually often cheaper to use agar-agar instead of gelatin.

MOLECULE-R Flavors great thank you :)

It also depends on the texture you want. Gelatine and agar produce very different textures - agar tends to be a little more delicate than gelatine.

Hi there! Thanks for the questions. 1) For a sodium alginate syrup, you need a higher alginate ratio than with your average alginate-enriched solution. 2) In theory, sure! You might have to play trial and error to figure out the right quantities depending on the ingredients, though.

Hi there! You are correct about the coconut fondant: it does not contain any sugar--only the coconut milk, vanilla and agar-agar. As for the sodium alginate syrup, I am not sure what your question is, as it does not involve any water--only the alginate and amaretto. Could you be referring to the calcium lactate bath?

MOLECULE-R Flavors at 1:25 2xSodium Alginate + 300ml water. The result is Alginate Syrup and the recipe only uses 60ml. My question was regarding the possibility to use half of the recipe (1xSodium Alginate + 150ml water) Thank you very much!

Sebs Thanks for clarifying. Yes, you should be able to half the recipe and end up with about 60 ml of reduced alginate syrup.

Molecule-R: Thanks for your quick response. Great videos!

+Nico Myers So sorry we're only now responding to this. It depends on the additive! For all the details, go to molecule-r.com.

+Daniel W. 2 grams!

Adrian Cabouli Hi there--good question! The answer basically depends almost entirely on whether the tap water in your area is high calcium. If you can't find out and don't mind some trial and error, you can always use tap water for your first try, and if it doesn't work, try distilled water then.

Hi Francis! We chose glass for a lot of the dishes used in these videos because they provide visibility from all angles, thus allowing us to show all steps of each process. But you absolutely do not need them to successfully make the recipes at home. :-)

Hey! it is not exactly the same, no, but you may be able to try it on a cake!

Hello, we would love to answer your question but we will need to look more into it. We will get back to you as soon as we have an answer :)

@@MOLECULERFlavorsInc Hello. Did you have a chance to find out?

Hi there! Do you mean making caramel spheres?

MOLECULE-R Flavors yes, sorry, i meant spheres (i just couldn't remember it when i wrote the message).

Hi! Have you ever gotten an answer to your actual question? :D

+José Carlos Sayago Paz you need a much larger amount of gelatin to reach the same "result" They blend it because it needs to be mixed and dissolved completely.

Hola ayuda dónde encuentro ingrediente

Hola

Nick de jong 2 grams!

They sell some on their website in the description.

Hi there! Thanks for watching! Like ***** said, just click the link to our website in the About box below the video; it'll take to our website on which we sell a lot of natural food additives, including calcium lactate.

attack on soma?

i think he meant Shokugeki No Soma

It's shokougeki no souma

i think it depends, but according to the Wiki its "Shokugeki No Soma"

Its actually shakey goku on saitama

+chemicals8911 Two!

Most of them, yes! :-) For quantities and loads more info, please check out our online store at www.MolecularGastronomy.com.

Christine Antonius Hi there! Agar-agar and gelatin will both result in fully gelled spheres--this is completely normal. Per this video, spheres with a liquid interior that will burst in your mouth require both sodium alginate and calcium lactate--watch from 1:25 to see how it's done! For more information about this kind of spherification, we recommend you check out the DEFINITIONS section on our website. RU-vid won't let us paste the URL here, but you can find it in the description box right below the video.

thank you so much for replying, but i have several more questions, is there anyways to store the caviar or flavor bubbles so it wont set? and other thing is, i've watch a video to make caviar from cold oil, can you explain me that too please. sorry for asking so much questions but i really want to learn more, i'll wait for the reply, thanks :)

Christine Antonius It's not really about how you store the spheres, but rather about how they're made. Reverse frozen spherification is the way to go if you want spheres whose interior will remain liquid. For an example of this technique, I recommend you watch the following video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-OlJKpt74TvI.html. As for caviar made using cold oil, a good example would be this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-s6FUuxcPoQw.html. Good luck!

there are various fondants in cooking: fondant icing, fondant potato, chocolate fondant....

It need sugar

Sanjeev Kumar You should try it sometime! It's a lot of fun. :-)

Well technically traditional cooking involves chemistry. Its just not as intricate as this.

dyunpee right? I think there was even some dihydrogen monoxide in there