Recipe of molecular gastronomy: chocolate eggs

Spherefication— the creation of artificial eggs any flavor. In this case, the liquid is enclosed in a thin film, which, dissolving in the mouth, creates a real explosion of taste. In molecular cuisine, such spheres-eggs are often used. Each time they bring different, always positive emotions.
Ingredients:
Water-200 ml;
sodium alginate - 3 g;
calcium lactate - 3 g;
sodium citrate-0.5 g;
sugar-90 g;
cocoa powder – 50 g.
Tools: pipette, bowls, blender.
Technology
Mix with a blender water, sodium alginate and sodium citrate.
Add sugar and cocoa powder to the mixture. Mix at high speed until smooth.
Knock on the table to remove air bubbles.
Make a calcium bath, using a pipette to dial the cocoa mixture, drip into a calcium bath, leaving the eggs for 25-30 seconds. Remove with a slotted spoon and rinse in clean water.
This is done. This is the perfect addition to the ice cream.