Coconut Red Curry Pearls With "Tofu 62"

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Scharffen Berger

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Ingredients

1 tablespoon plus 1/2 teaspoon tapioca pearls (small)

5 cups bottled water

1 teaspoon microplaned fresh ginger

6, 1/4-inch thick rounds of galangal

2 stalks lemongrass, white-part only, cut into quarters

6 kaffir lime leaves, torn in half

peeled lime zest from half a lime, twisted

6 large leaves thai basil

16 leaves fresh coriander (leave 4 whole, cut the rest in half)

1 cup coconut milk

1-1/2 teaspoon red curry paste

1/2 cup sugar, white

2.25 oz SCHARFFEN BERGER 62% Chocolate, chopped into small pieces

2 teaspoons SCHARFFEN BERGER cocoa nibs

1 cup Very Vanilla Silk soy milk

3/8 teaspoon agar agar

24, 1/2-inch cubes mango

16, 3/4-inch cubes pineapple

2 canned lychees, cut in eighths

4 teaspoon roasted peanuts, chopped

5 Medium Bowls (1 filled with ice)

2 Strainers

1 Large Pot

2 Small Pots

1 Cutting Board

1 Knife

4 Rubber Spatulas

1 Microplane

1 peeler

1 pair scissors

1 whisk

1 20cm x 20cm square Cheesecloth

1 8-inch piece Butcher's Twine, or similar string

1 Small Rectangle or Square Tupperware

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