Molecular Gastronomy Science

Sneak Peak: Hazelnut Caviar and Pearls

This morning’s kitchen science experiment was making hazelnut caviar. More specifically, caviar using hazelnut syrup (sugar free, of course). It involves using sodium alginate and calcium chloride, but I will save the details for later.

For now, let me tease you with a photo:

Hazelnut caviar and pearls
Hazelnut caviar and pearls

Why, you might ask, is the caviar green? The short story is that we weren’t sure the process was working because our hazelnut syrup, water, and sodium alginate mixture was almost the same color as the aqueous calcium chloride bath, so we wanted to add some color to make the process more visible. Green food coloring was the closest food color at hand.

Suffice to say that the above pictured caviar and pearls release a rich sweet hazelnut flavor when you chew them.

More details later next week hopefully.