inspiration—palettes—method
Total Active Time: 69 minutes
Total Cook Time: 4 minutes
Total Rest Time: 5-7 minutes
Prep: 5 minutes
Ingredients
Base—
1/2 cup tapioca starch each*
1/4 and 2 & 1/2 tbsp water each* (60 F)
Chocolate Pearls—
2 tbsp brown sugar
1 tsp cocoa powder
1/2 tsp elderflower root
1/2 tsp birch bark
1/4 tsp galangal root
Pine Needle Pearls—
2 tbsp cane sugar
1 & 3/4 tsp pine needle powder
1/4 tsp epazote root
+++
1 tbsp vegetable oil
Method
Prep—
1. Prepare your palette boards: grind and measure the following ingredients and place them on a blank slab:
Chocolate Pearls—
tapioca starch
water
brown sugar
cocoa powder
elderflower root
birch bark
galangal root
Pine Needle Pearls—
tapioca starch
water
cane sugar
pine needle powder
epazote root
2. In two separate bowls, one for each flavored pearl mixture, pour the spices, and starch into each container and lightly incorporate with your fingers until the ingredients are healthily integrated in each of the bowls.
3. Set aside one of the bowls containing the dry ingredients in order to work with one at a time before proceeding to the next section. Then, repeat the steps for the second bowl when the steps in the section below have been completed for the first.
Heat—
1. Create the Starter: Bring a small saucepan with the sugar and water to medium and mix the ingredients with a rubber spatula until the sugar is fully dissolved. Heat off. 2. Add one-fourth cup of the tapioca starch to the mixture of sugar and water and place the saucepan back on the heat once more turning it to medium.
3. Stir this new addition of the starch at a continuous rate in order to ensure there is nothing sticking to the bottom of the pan. Two to three minutes.
4. The consistency of the mixture should be thick, gooey and gelatinous as the starch is fully incorporating with the liquid sugar before. Remove the starter from the heat.
5. Transfer the rest of the starch into the newly formed starter incorporating further with the spatula.
6. Let cool for five-seven minutes or until it is safe to knead with your hands. Knead into a small round ball inside of the saucepan.
7. Place the dough onto a well-floured surface and taking a rolling pin, flatten the ball into a cylinder with a thickness of about half of a millimeter to one millimeter.
8. Lightly oil a grilling rack with vegetable oil and place the rack directly atop the surface of the dough. Carefully but firmly press the grill rack down into the dough in order to create an indentation of the grill’s patterned surface. Gently remove the grill rack from the dough.
9. Using a sharp cutting utensil, cut the dough directly upon the marks of the grill. 10. Using your hands, carefully roll each of the cut squares into 3D balls and once rolled place each in a bowl set aside. Be sure to cover the remainder of dough that you are not working with while rolling out the tapioca pearls so that the dough retains moisture and does not dry out.
11. When all dough has been rolled into tiny balls, seal them in an airtight container and place them in the refrigerator until ready to use.
Taste & Enjoy!
Color to the Method—
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