Tuesday, November 29, 2011

Chocolate Spaghetti

This is not what it sounds like (though chocolate noodles is on my long, loooong list of things to make). This folks, is molecular gastronomy.

Don't get scared off by the sound of it. It's basically playing with food and chemicals. Alternate titles are Modernist Cuisine, Avant-garde cuisine, and uh, Techno-emotional cuisine, apparently. So maybe those names make it sound scarier. But really all I did was melt down chocolate and agar agar (a natural thickening agent with a variety of uses including but not limited to vegetarian gelatin substitute, laxative and culture medium for microbiological work. So versatile!) and shoot it into a  rubber tube. Impress your friends, humble your enemies! 

Chocolate Spaghetti

.5 grams agar agar (can be found online and in health food stores) 
3/4 cup water
85 grams dark chocolate
1 Tbsp Kahlua 

Bring water to a boil, add agar agar and stir until dissolved. Stir in chocolate until it's completely melted. Remove from heat and stir in Kahlua. Suck some of the chocolate mixture into a syringe (without a needle...) and inject it into a piece of small rubber tubing (Something like this). Place the tubes into a bowl of cold water for three minutes. The noodles are then removed by reattaching the tubing to the syringe and blowing the spaghetti out. Repeat for as many noodles as you've made.


  1. I'm assuming you're using the recipe here from the kit. Just a minor correction: 0.5g of agar agar isn't enough. It's more like 2g of agar agar for this amount of chocolate. I did not use the kit, I got the agar agar from a local Asian food store. I tested this with 0.5g of agar agar and it would not set up.

    The ACTUAL amount you need is 1.6% agar agar by volume.

    Also, this works as well with milk and white chocolate but you have to be careful to not burn the chocolate while cooking it longer than the dark to make sure it all melts.


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