Recipe of molecular gastronomy: chocolate eggs

 Spherefication— the creation of artificial eggs any flavor. In this case, the liquid is enclosed in a thin film, which, dissolving in the mouth, creates a real explosion of taste. In molecular cuisine, such spheres-eggs are often used. Each time they bring different, always positive emotions. **Ingredients:** Water-200 ml; sodium alginate - 3 g; calcium lactate - 3 g; sodium citrate-0.5 g; sugar-90 g; cocoa powder – 50 g. Tools: pipette, bowls, blender. **Technology** Mix with a blender water, sodium alginate and sodium citrate. Add sugar and cocoa powder to the mixture. Mix at high speed until smooth. Knock on the table to remove air bubbles. Make a calcium bath, using a pipette to dial the cocoa mixture, drip into a calcium bath, leaving the eggs for 25-30 seconds. Remove with a slotted spoon and rinse in clean water. This is done. This is the perfect addition to the ice cream.