NOODLES: Chocolate and Strawberry

"Noodles" made from agar agar and chocolate (or fruit juice)

Step 0: Acquire Ingredients and Equipment
You will need:

White/Milk Chocolate Spaghetti Ingredients
1g agar agar
3/4 cup water
85g chocolate

Fruit Juice Spaghetti Ingredients
2g agar agar
1/3 cup water
½ cup fruit juice

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

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.

Like milk chocolate and strawberry daiquiri mix!  We found that the strawberry ones were much more brittle than the chocolate, so in the future we may try experimenting with the chemical/liquid ratio.

Some of us (including Ratchle) are awesome.  They turned these piles of noodley things into beautiful works of art.