Molecular Gastronomy - Coco-Almond Fondant Recipe

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[@GrammarGirl1991]

I love these longer, more intricate videos. So fascinating to watch.

[@bluemagoogoku7410]

sooooooooo it's a super dope fancy jello shot

[@MOLECULERFlavorsInc]

+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.

[@bluemagoogoku7410]

Yeah science is amazing. Keep doing what yall do!

[@BlackQueenNetwork]

love ur channel bruh, keep it up!

[@marknagle57]

I tried this last night and it looked great BUT..... it tasted nasty! the coconut needs to be sweetened to make it palatable. Also trying to get the spheres to stay on top of the coconut was almost impossible (they have a life of their own!) I dusted the fondant with coco powder but it spoilt the look of the fondant. But it worked so its onward and upwards!! Thanks for the inspiration . M

[@afrocastillo1534]

Ayúdame dónde encuentro los ingredientes

[@wall-flower7641]

Really facinating, this is really new to me that i asked myself is this really edible.

[@antoniomateo7187]

Gracias por estos videos tan interesantes Thank you for the videos. Are so interesting

[@jd5787]

I gave the recipe a try with chocolate spheres. I didn't quite like the texture of the base (adding some xanthan for mouth feel could have helped perhaps). The video waste quite a bit of sodium alginate bath. At a 50/50 dosage with the flavoring agent the sphere have only 50% of the taste. So it is something to keep in mind.

[@CristinaGarcia-er1li]

Hola chef, cómo estás? No sé escribir inglés pero si leerlo.... Excelente canal y vídeo. Me encanta tu trabajo. Mi pregunta es ¿Por qué al hacer un trago ya sea whisky, vodka, ginebra, ron o cualquier otro no llego a la esferificacion? Utilicé citrato de potasio para regular el pH, pero aún así no me funciona y termina desvanecido en el calcio Muchas gracias chef por toda la información que nos brindas.. Saludos desde Bogotá, Colombia, un abrazo enorme

[@Hydr0genCz]

Hi. Why did you use basic and not reverse spherification for the amareto balls?

[@CheerSeeds]

Love that this is vegan!!

[@awinashbissumbhar8929]

What wine to pair with this dessert?

[@chrisbird9683]

That looks AMAZING!!! I am looking to purchase ingredients so that I can make these at home.

[@MOLECULERFlavorsInc]

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!

[@peakknox7139]

the music used makes me feel like I am watching Ocean's 11

[@juanpablolojano8223]

I can say it amounts to the envelope because here my country did not sell well thanks for envelopes

[@albertofajardo6466]

Hola cuantos gr. tiene los sobre de agar agar ,algianato de sodio y el lactato de calcio , gracias

[@Chefmaster686]

May i know what ingredients did he put in the water?

[@rajatkumar7476]

ooooooooooooomygod that was really awesome

[@miguelaguilera2938]

impresionante... maravilloso.... aplausos!!!

[@Leonicious]

How does it tastes?

[@very80s]

Yeah great video. One quick question: I've read that if we do direct espherification (the one you did with amaretto), the liquid will end up, after sometime, turning completely into some sort of gelatin (even after water washing) Is it true?

[@MOLECULERFlavorsInc]

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.

[@lj6040]

Fantastic ! ,!

[@MOLECULERFlavorsInc]

Glad you like it!

[@Ausbilder100]

how much gram's are there in one Agar Agar packet?

[@MOLECULERFlavorsInc]

+Daniel W. 2 grams!

[@jimcrosby3944]

I'm picturing the melons made with cherry liqueur and served with a slice of cheesecake.

[@MOLECULERFlavorsInc]

Great idea!

[@franciswhite7240]

I see that glass dishes are used in most recipes. Is that necessary for the results

[@MOLECULERFlavorsInc]

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. :-)

[@jwlenn]

Hi, first thing. I love your videos, they are great. Regarding this one, I have two doubts. One: There is no sugar added to the coconut milk part. Is that correct? Second: Could it be possible to prepare the half of the proportion of the sodium alginate base (150ml of water and 1 Sa Package) to use the 60ml required for the recipe. Thank you very much!

[@MOLECULERFlavorsInc]

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?

[@jwlenn]

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!

[@MOLECULERFlavorsInc]

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

[@jwlenn]

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

[@amirmacatangay4389]

is this fondant the same sa fondant that you see as cake icings?

[@MOLECULERFlavorsInc]

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

[@TheeMrShtinker]

yes please!!!

[@BPAdemo]

hey i'm a pastry student and i was wondering is it possible to do the same thing only with caramel? say if i wanted to do a small dessert and have caramel sauce (or just caramel like in cream caramel) added as a round blob (i guess is the word..) - like in the video. how would you do that assuming that caramel hardens once cooled..

[@MOLECULERFlavorsInc]

Hi there! Do you mean making caramel spheres?

[@BPAdemo]

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

[@Vil0443]

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

[@rominarusso461]

Cuales son las cantidades?

[@afrocastillo1534]

Hola ayuda dónde encuentro ingrediente

[@afrocastillo1534]

Hola

[@JerryGiesler09]

Yummy!!!

[@chuksobi-obasi3369]

Where is the recipe

[@Seastar373]

I thought fondant was stuff you put on cakes

[@drusalem]

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

[@review-property.bsdgadings5775]

i've tried to make that pearls several times now with agar - agar, instant jelly and gelatin, but i still cant make it burst, it always get solid inside, can you help please :(

[@MOLECULERFlavorsInc]

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. KZbin won't let us paste the URL here, but you can find it in the description box right below the video.

[@review-property.bsdgadings5775]

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 :)

[@MOLECULERFlavorsInc]

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: kzbin.info/www/bejne/hZ2tfKOqbJmHrKs. As for caviar made using cold oil, a good example would be this video: kzbin.info/www/bejne/qWephqiumLWih9k. Good luck!

[@andrewplay8018]

all sachets have 2 grams???

[@MOLECULERFlavorsInc]

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

[@CarlaAmore]

Coco milk jello.

[@chemicals8911]

how many gram's in one Sodium Alginate packet?

[@MOLECULERFlavorsInc]

+chemicals8911 Two!

[@cikalubis2203]

Wow

[@dumaran8861]

Shingeki no soma

[@Miko0219]

attack on soma?

[@johnedwards1207]

i think he meant Shokugeki No Soma

[@armandocion289]

It's shokougeki no souma

[@johnedwards1207]

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

[@quiescentsoul9186]

Its actually shakey goku on saitama

[@evasmiljanic3529]

Looks cool, I doubt it tastes good at all

[@JUES-kd6dw]

It need sugar

[@centmaninang20]

like a chemist

[@2phalanges]

whiskey shots yo

[@chrisvarns]

Agar agar, agar agar, agar.

[@th3darkangel1]

No

[@thehammurabichode7994]

All this for s loaf of -bread- FONDANT

[@SanjeevKumar-ie4ot]

this is not cooking it is chemistry. i can not eat science sorry....

[@MOLECULERFlavorsInc]

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

[@TheRealAhmadAmiri]

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

[@acertainsomeone5406]

Alice can do better

[@junpabelonia]

too many chemical added...that's bad for your health

[@popcornpretzel6720]

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

[@sweetwater88]

That's some SimCity level music, there.

[@descent8275]

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

[@kieransmith9616]

are there any stores that sell those packets? they look really convienient, but I'm not usually able to shop online, so just wondering are there any stores that sell them?

[@jithinvijayan2656]

Really helpful basics

[@luckyducki]

is this future food

[@joelscb]

this is friking amazing

[@Ὀρφεύς-μ3δ]

cuánto pesa cada sachet de Polvo Químico?

[@MOLECULERFlavorsInc]

+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.

[@ronsamudio5056]

Why did you use 2npacks of sodium alginate instead of one?

[@jiheelee3175]

🎉👍

[@mattjones8066]

This looks pretty but it doesn't taste good at all.

[@muhammadbadushapk5149]

What kind of water is used in this gastronomy

[@djbongwater]

every one of these vids: we took food and made it jell o

[@brendanwernisch4761]

Two questions. 1.) Why two sodium alginate packets? 2.) Does this mean we can make unflavored base syrups with sodium alginate and water and then add a liquid to flavor?

[@MOLECULERFlavorsInc]

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.

[@nash8108]

that will be $321.22 please.

[@adriancaboulig]

hi!, water should be destilated (for sodium alginate and calcium lactate) or i can use regular or tap water ? thks!

[@MOLECULERFlavorsInc]

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.

[@josecarlossayagopaz3863]

why does it have to be agar agar? gelatin wouldn´t be the same? and... why do you blend it?

[@dexlezhermit]

+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.

[@junpabelonia]

i really love molecular gastronomy!

[@icanspelle6050]

I wish they made more of these

[@MOLECULERFlavorsInc]

More coming soon. We promise!

[@icanspelle6050]

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

[@MOLECULERFlavorsInc]

@@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!

[@icanspelle6050]

@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

[@MOLECULERFlavorsInc]

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

[@christoschristof]

Amazing attention to detail in this reverse spherification...!

[@MOLECULERFlavorsInc]

Glad you think so!

[@superpaquigojar]

Chuli

[@nickdejong123]

how many grams each are the bags of agar-agar and sodium alginate?

[@MOLECULERFlavorsInc]

Nick de jong 2 grams!

[@user-qv5bf5un6h]

nice

[@graciauges7763]

What is the difference between using sodium alginate as a the bath and using calcium lactate as the bath?

[@MOLECULERFlavorsInc]

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 :)

[@radpow87]

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

[@barrywallace8852]

I would like to no why you use agar agar to set the fondont instead of using gelatine as gelatine is cheaper and more widly avalable but very very nice dish also the perls that you make are they store able if so how long ??

[@MOLECULERFlavorsInc]

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.

[@barrywallace8852]

MOLECULE-R Flavors great thank you :)

[@Narmoriel42]

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.

[@melbourneopera]

I like using this method......but i don't have calcium lactate to do the trick

[@brendanwernisch4761]

They sell some on their website in the description.

[@MOLECULERFlavorsInc]

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.

[@DanaDlites]

Amazing!

[@musicmovesmyfeet]

yay vegan!

[@MarisaHerrero-y6i]

Por favor me puedes decir la cantidad de los sobre q utili zas, ya q yo uso un paquete grand, muchas gracias

[@adilets]

I have no respect for that type of cooking.