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[1st contest] White Chocolate Cloud Spheres [Lv.intemediate]

Updated: Apr 28, 2021

This recipe was actually inspired by the meditative soundscapes in project rebEarth written by Edward Travi where it was one of the featured dishes at the album release party. You will find more information on the recipe and event on my blog where you will also find the specific brands and ingredients used in order to exactly replicate the recipe and event on my blog. There you can find specifics on brands or ingredients used in order to exactly replicate the spheres.

As a chef, I have always had a focus on nutrition, finding my passion for modifying foods for specific dietary needs. I have been fortunate to have the opportunity to work with athletes, children with (dis)abilities, and with people with a wide variety of illnesses. My main focus is to make eating with specific dietary requirements exciting and enjoyable, so a lot of the recipes I modify end up being plant-based, gluten-free, or soy free (often all three!). The experiences I have encountered on my journey with food and health inspired me to create The Conscious Table as a resource for consciousness, community, and collaboration.

Servings: 12 people.

Total Time : 2 hours.

Prep Time : 30 minutes.

Cooking Time : 10 minutes.

Other Time : Chilling for 1 hour

Size of Container : 9X13 glass dish, small silicone dome sheet


  • Garbanzo Beans, liquid separated

  • Lemon Juice

  • Lemon Zest

  • Vanilla Extract

  • Water

  • Agar Agar Powder

  • Granulated Sugar

  • Arrowroot Powder

  • Vegan Almond Infused White Chocolate

  • Organic Lemon Oil

  • Coconut Oil

  • Food Dye


  • Silicone Dome Sheet


Step 1. Vegan Zephyr

1 can Garbanzo Beans, liquid separated

1 tsp Lemon Juice

1 Lemon Zest

1 Tbsp Vanilla Extract

3/4 cup Water

1 tsp Agar Agar Powder

1¼ cups Granulated Sugar

Optional Arrowroot Powder


Line a 9X13 inch glass dish with parchment paper and dust with arrowroot powder. Using an electric mixer, whip aquafaba (bean liquid) at high speed.


While aquafaba is whipping, in a small sauce pot bring water and Agar Agar Powder to a boil.


As you are waiting for the water to boil, once the aquafaba is at a stiff peak, add lemon juice, lemon zest, and vanilla extract. Continue to whip the mixture on medium-high speed.


Stir boiling Agar Agar Powder water. Let it boil for about 3 minutes.


Slowly add sugar to the Agar Agar Powder water and allow to boil for 3 minutes.


Reduce speed on mixer to 2 or 4, or to a low speed. Slowly pour in the Agar Agar Powder syrup collapse the air in the whipped mixture.


Once fully incorporated, allow the mixer to run on low speed for 30-60 seconds.


Pour the mixture into the lined and dusted baking dish. Using your hand or a sifter, dust the top with arrowroot starch and set aside to set.

Step 2. Cloud Spheres

2 bars Vegan Almond Infused White Chocolate

2 drips per bar Organic Lemon Oil1

1 tsp Coconut Oil

Optional Food Dye


Using a small pot and a metal steamer basket upside down, heat water in the pan on medium-high heat. Once steam invisible, reduce to a medium-low heat.


Temper your chocolate in 2 separate batches, adding a vegetable-based food coloring to one if you choose. The next two steps are so much fun for kids!

★ TIP ★

This method for tempering chocolate is much easier than using a double boiler, and most people have these tools on hand. I find that using this method with glass bowls allows me to handle the bowl without burning myself during the process, and also allows for ample air circulation, so you are much less likely to burn your chocolate as well!


Using the colored chocolate first, paint designs, swirls, or shapes into the bottom of the domes using of the domes using a small brush. Freeze for 2 minutes.


Use a medium brush to paint a layer of white chocolate over the colored chocolate design. Freeze for 2 minutes and repeat. After the 3rd layer is painted, leave it in the freezer for 5 minutes. Clove up and hold ice packs or something cold to make sure your hands are chilled for handling the spheres.


Cut the vegan zephyr into 0.4 inch (1cm) cubes.


Remove the domes from the molds.


Place the spheres on the frozen sheet pan used to hold the silicone dome mat. Place a piece of zephyr inside the dome.


Using a small paintbrush, paint the chocolate along the edge, place another dome on top, and wipe your finger along with the seal.


ENJOY! Your "White Chocolate Cloud Spheres"

from Linden Erin

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