![maxresdefault.jpg](https://cdn.steemitimages.com/DQmTpqDxVGspmeVjjqLL7i5UZo669Dx2xF9zX1ZnKPBMQWw/maxresdefault.jpg)

**Ingredients:**

**For the sphere:**
Water-400 gr.
Syrup — 100 gr.
Cocoa powder-40 gr.
Sodium alginate 1.5 gr. (Purchase of sodium alginate in molecular gastronomy Store )

**For the bath:**
Distilled water-1000 gr.
Calcium lactate-10 gr. (Buy calcium lactate in molecular cuisine Store )

**Preparation:**

1)Start by preparing the bath. Dissolve calcium lactate in water with a submersible blender.
2) Mix water, sugar syrup, cocoa powder and sodium alginate in a container. Heat the mixture until cocoa is completely dissolved. To get rid of air bubbles, use a small sieve or vacuum machine.
3 ) using a multi - pipette (available for order in the molecular cuisine Store) or a syringe, dig the cocoa mixture into a solution with calcium lactate.
4) Leave the scope on the 1 minute for the formation of the solid shell. Try one and calculate the optimal time (it may be different).
5) Carefully remove the spheres using a sieve or perforated spoon.
6) Rinse in warm water.
7) the Process of gelation in the case of direct Specificatii does not stop. Therefore, serve the eggs immediately.