Food: Coca-Cola Caviar

spherification powders





Yes. I wanted to try out the spherification techniques used by high end restaurants and gastro-pubs to encapsulate a little bit of liquid in a thin, gelatin-like layer. The end result is something that looks like fish roe or caviar depending on the base liquid.

The recipe that seemed to yield the most success was the following ratio:

1:100 (in grams) sodium alginate to coca cola (aka 1% w/w)

2:300 (in grams) calcium chloride to cold water (aka 0.67% w/w)

The specifics I used was:
2 grams Na-Alginate
200 grams Coca Cola
~3.5 grams calcium chloride
500 grams cold water

Coca Cola Caviar - alginate

1. Heat coca-cola and mix in sodium alginate, it will clump initially, but just keep whisking until its all smoothed out. Sieve this mixture and let it cool to room temperature

2. mix together the calcium chloride and cold water until the solution is clear.

3. Using a syringe, I held it about 1 cm above the calcium chloride solution, and slowly dripped in the coca-cola solution.

4. I left them in there for about 15 seconds, then used a tea strainer to scoop them out and dip into regular water to “rinse” the remaining calcium chloride off the surface

5. plate and serve!

Coca Cola Caviar

I failed using orange juice, I don’t think the alginate was set up correctly and I’m wondering how the orange juice bits would affect the spherification.

I want to see about making dessert sauces encapsulated in a “ravioli” (giant caviar) to serve with dessert for a cool effect. we tried a few, but didn’t get the technique down. it kind of looks like a weird brown sperm.

Coca Cola Caviar (ravioli)

also, if you leave the caviar in there for less time, you create a thinner skin which doesn’t keep the caviar perfectly round. the bottom picture is caviar left in the calcium chloride solution for only 8 seconds:

Coca Cola Caviar

as compared with the full 15 seconds:

Coca Cola Caviar

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  1. Posted March 31, 2011 at 9:45 am | Permalink

    dude i want some send to me para 5 pesos

  2. mike C
    Posted January 4, 2012 at 6:09 pm | Permalink

    I was wondering if you managed to maintain some of the carbonation? To me, the coke seemed to be a bit bland and flavorless as it was so completely flat.

  3. Posted January 4, 2012 at 6:42 pm | Permalink

    i wasn’t able to maintain any carbonation, just the coca cola flavor – i’m not sure if its possible to keep it fizzy. thanks for reading!

  4. Thomas
    Posted September 21, 2013 at 2:21 pm | Permalink

    You should be able to recarbonate spheres of coca cola, using the following steps (frozen reverse spherification and carbonating using a cream whipper):
    1. Mix coca cola with an appropriate amount of calcium gluconolactate.
    2. Freeze in hemispheric molds
    3. Prepare an alginate bath, drop frozen cola into alginate bath. Spheres will stick if they touch at this stage, so be careful. 2-4 minutes depending on size.
    4. Place spheres in an isi whip, add cola.
    5. charge whipper with CO2, leave overnight
    Spheres should now be carbonated.

    You might even make a rum mix and thicken it a little bit and make a fancy modernist cuba libre out of it 🙂

One Trackback

  • By Table 21 – Volt | Wade Chi on August 7, 2011 at 3:23 pm

    […] leaf, malt vinegar) made with a spherification technique that I am very very jealous of. I had made small coca-cola caviar balls before, but this was larger, about the size of a nickel, and it had a great skin with plenty of oyster-y […]

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