Chocolate Spaghetti… Molecular

Do we molecule? Today I decided to turn one of the most famous Italian dishes, spaghetti, into dessert! And I'm not referring to the ice cream spaghetti made with a potato masher! I'm sure I'll keep you glued to the screen with my molecular chocolate spaghetti recipe! Let's see the idea right away!

Video of the Recipe

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Identity Card of the Recipe

• 91 KCal Calories per serving

• Ingrediants

  • 20 g of bitter cocoa
  • 200 ml of milk
  • 2 g of gellan gum
  • 10 g of sugar

  Materials Needed

  • 1 meter long flexible perforated rubber tubes
  • 2 syringes with a capacity of 25 ml
  • Small saucepan
  • Whip
  • Sieve
  • Bowl
  • Ice
  • Scale weighs food

  Preparation

  1. In a saucepan, pour the cold milk and dissolve the bitter cocoa powder, previously sieved.
  2. Combine, under constant stirring, 2 g of gellan gum, until completely absorbed. Add the sugar and mix.

  In depth: what is gellan gum?
  Gellan gum is a long chain polysaccharide composed of glucose, glucuronic acid and rhamnose.
  Gellan gum is widely used in molecular cooking for its extraordinary gelling capacity: it allows to obtain glossy and transparent jellies. Unlike other gelling substances (e.g. agar or isinglass), gellan gum is stable even at high temperatures (up to 120 ° C) and even resists pH changes.
  It is sometimes possible to replace it with agar agar: in this case, the quantity of agar will have to be double that of gellan gum.
  In molecular cuisine, it can be used for spherification or for the preparation of alternative spaghetti or soups.

  3. Prepare a bowl of water and ice.
  4. Bring the milk and cocoa mixture to the fire. Continue to mix until boiling.
  5. Now keep the chocolate cream warm: a bain-marie is recommended for this purpose.
  6. With a syringe without the needle, aspirate the cocoa cream. Clean the syringe nozzle with paper towels or water.
  7. Insert the tip of the syringe into the flexible tube (“molecular spaghetti kit”). Immediately immerse the tube in the ice and water solution.
  8. Let the cream set for 2-3 minutes.
  9. Then remove the tube from the ice water, dry it with a cloth. Insert a syringe into one end of the tube and press the air contained inside: the change in pressure will favor the escape of the "spaghetti" of chocolate.
  10. Continue in this way until the mixture is exhausted. The chocolate cream should be left warm to prevent the gellan gum from solidifying.
  11. Serve the chocolate spaghetti cold, as an accompaniment to yogurt, whipped cream or fiordilatte ice cream.

  Alice's comment - PersonalCooker

  How much I like "molecular" you have no idea! I would say that these chocolate spaghetti are perfect to serve with fiordilatte ice cream, with semi-whipped cream or with a yogurt base. Fantastic!
  And don't miss the Molecolari Tomato Spaghetti recipe.

  Nutritional values ​​and Health Comment on the recipe

  Molecular Chocolate Spaghetti is a low calorie dessert with a prevalence of simple carbohydrates. Proteins are scarce and lipids (mostly saturated) are even less important. Cholesterol is almost insignificant, while fiber is abundant.
  Molecular Chocolate Spaghetti are suitable for any diet, taking care to insert them mainly in secondary meals and not at the end of the main ones. The average portion corresponds to about 60-80g (55-70kcal).