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Spherified Chocolate Ginger

Spherified Cholocate Ginger

Spherification is a unique cooking approach allowing you to prepare delicious flavorful spheres. This recipe uses dark chocolate and ginger to produce a sweet burst of creamy chocolate.   

  Total Time: 120 Min 

  Yield: 100 grams of Spheres



  • 100 grams dark chocolate, either chopped or melted (3.53 ounces)
  • 1 tablespoon ginger, preferably grated finely
  • 200 ml cream (6.76 ounces)
  • 20 grams of sugar (0.71 ounces)
  • 3.2 grams of Cape Crystal Calcium Chloride (0.11 ounces)


  • 1 liter of distilled water (0.26 gallons)
  • 5 grams of Cape Crystal sodium alginate (0.18 ounces)

How to Make It:

Step 1:


Place a pan on the stove over medium flame. Add the cream, sugar, grated ginger and calcium chloride. Stir the mixture until it comes to a boil. Make sure the sugar melts and all ingredients combine together. Switch off the flame. Alternately, the cream mixture can be prepared in the microwave in less than 2 minutes time.

Step 2:


Place the chopped/melted dark chocolate in a bowl. Pour the boiling cream mixture over the chocolate. Let it sit for 5-10 seconds. Stir slowly to achieve a creamy smooth chocolate ginger mixture.

Note: In case you notice the chocolate has not mixed properly with the cream, place it in the microwave for 10 seconds bursts.

Step 3:

Freeze the chocolate ginger filling in either of the two ways:-

      Pour the mixture in a spherical molds or round-shaped ice tray and place in the freezer, or

     Place the whole bowl in the freezer. After the filling freezes, scoop out tiny balls using a small scooping spoon. 

Step 4:


In a blender, add the water and sodium alginate. Blend well and transfer this alginate bath to a container.

Step 5:


Leave alginate bath overnight or let it sit for 7-8 hours until bubbles are visible.

Step 6:


Bring the frozen spheres of chocolate ginger mixture. Carefully dip the spheres into the alginate bath. Using a spoon, stir the chocolate spheres very gently for a minute or two. This takes a bit of practice to produce a perfect sphere. Be patient. Remove the spheres using a spoon and drop in a bowl of lukewarm water.

Step 7:


Take out from the warm water. The spherified chocolate ginger is ready to be served.

They taste exotic with succulent pink raspberries.

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