Chocolate Popping Boba
This recipe guides you through making delicious chocolate popping boba with a jelly-like shell that bursts with chocolate flavor. We offer two chocolate base options: a simpler hot cocoa mix or a more decadent milk and chocolate base. With this step-by-step guide, it's both fun and delicious, no matter which base you choose!
Equipment
- blender (To thoroughly mix the chocolate base and dissolve the sodium alginate.)
- Large Mixing Bowls (One for the chocolate base and another for the setting bath.)
- Syringe or Dropper (For forming the boba droplets.)
- Strainer or Slotted Spoon (To remove the popping boba from the setting bath.)
- whisk (To mix the calcium chloride and sugar into the setting bath.)
- Measuring cups and spoons (For liquids and smaller quantities of powdered ingredients.)
Ingredients
Preferred - Hot Cocoa Mix Base (easier and more reliable results):
- 2 cups water
- 6 tbsp hot cocoa mix
- 1 tsp sodium alginate (5g)
*Optional - Hot Chocolate Base (Using milk and chocolate for a richer flavor, though it requires more skill to prepare):
- 2 cups milk (use your preferred milk or plant based milk)
- 100 g chocolate (dark, milk, or a mix)
- 2 tbsp sugar (optional, adjust to taste)
- 1 tsp vanilla extract (optional)
- 1 tbsp sodium citrate (* Use 0.5-7% of sodium citrate by weight of the milk. Add more sodium citrate if the milk contains a higher amount of calcium. You may need to experiment with the amount of sodium citrate until the chocolate base reaches a liquid consistency rather than a slimy texture.)
For the Setting Bath:
- 4 cups water (1 liter)
- 1⅕ tsp calcium chloride (5g)
Instructions
Prepare the Chocolate Base:
- If using hot cocoa mix, in a mixing bowl, add 2 cups of hot water and 6 tbsps of hot cocoa mix. Stir well to dissolve.
- If using milk and chocolate (see note1 below), heat 2 cups of milk in a small saucepan over medium-low heat until warm, but not boiling. Lower the heat to low, then add 100g chopped chocolate, 2 tbsp sugar (adjust to your taste), 1 tsp vanilla extract, and 1 tbsp sodium citrate. Stir until everything melts completely and the mixture becomes smooth.
- Transfer the chocolate mixture to a blender, add 1 tsp of sodium alginate, and blend on medium speed for 1 minute until fully combined.
- Pour the mixture into a bowl. Cover with plastic wrap and refrigerate for at least 2 hours (or overnight) to allow any bubbles to dissipate.
Prepare the Setting Bath:
- In a large bowl, whisk together 1 liter of cold water and 5g calcium chloride. Continue whisking until the solution becomes transparent.
Form the Chocolate Popping Boba:
- Use a syringe or dropper to draw up the chocolate liquid.
- To make smaller chocolate popping boba: Gently squeeze droplets of the chocolate liquid into the calcium chloride solution, one drop at a time. Let the droplets soak in the setting bath for 1-3 minutes to form a gel-like shell.
- To make larger chocolate popping boba: Use a teaspoon to scoop about ⅓ spoon of the calcium chloride solution. Gently squeeze the chocolate liquid into the teaspoon until the spoon is full. Carefully lower the teaspoon into the calcium chloride solution, allowing the chocolate liquid to naturally form into a spherical droplet. Let the droplets soak in the setting bath for 1-3 minutes to form a gel-like shell. The droplets may be irregular in shape initially, but they will round out after resting.
- Use a strainer to remove the popping boba from the setting bath.
- Rinse the boba thoroughly with clean drinking water to remove any residual calcium chloride and halt the spherification process.
- Serve your chocolate popping boba in hot or iced milk for a fun chocolate drink, or use them as toppings for desserts like ice cream, yogurt, or pudding.