Chocolate Spaghetti

Ingredients:

White/Milk Chocolate Spaghetti

 1g agar agar
 3/4 cup water
 85g chocolate


Equipment

 stove and saucepan (harder to find in a college dorm than you might think)
 syringe (make sure it’s food safe – we got a molecular gastronomy kit that included one)
 small diameter PVC tubing (something like 0.17”), the more/longer the better

Method:

Put your ingredients together in the pan and heat them while stirring, bringing them almost to a boil.  If it’s chocolate, be sure not to let it burn while it is melting.

Take the liquid off the stove and put it on some convenient heat-safe surface.  Then draw some into the syringe, until it is approximately halfway full.  Pull the end of one of your pieces of PVC tubing over the tip of the syringe and carefully dispense liquid into the tube until it almost reaches the other end (you can leave a few millimeters empty at the end to avoid overflow).  As you will have to repeat this several times while waiting for the noodles to solidify, the liquid may cool too much and begin to gel in the pot.  In this case, simply reheat to return to its liquid state and resume syringeing

Place the filled tube in an ice bath, ideally holding both ends out of the water, and let sit for 2 minutes.  Then remove from the bath and re-attach one end to the air-filled syringe to push out the gelled noodle onto a plate or cookie sheet.

Now put it on plate or bowl and its ready to serve..