Maybe I didn't clarify the fondue orb process. So here is more explanation with added photos.
Once the fondue is made (with xanthan and calcium added) and cooled, it can be scooped out and rounded into little marbles of soft cheese.
These fondue balls are then submerged in an algin solution for about 2 minutes, removed, rinsed, and then can be heated (in a hot water bath below) to a nice warm temperature (not too high or the pressure within will rupture the thin algin gel skin).
Once heated, remove from the hot water and plate-up.
Now, for my question...
What is the fat equation in this process. Considering that the process has worked for mozzarella and fondue, I tried it with truffle butter. The first attempt was done at room temperature, and the butter became too soft and oozed out miserably. I tried again by freezing the calcium enriched butter balls and bringing the algin bath to near freezing. The algin solution seems to 'slip' off the butter failing to form a nice skin of gel around it. How do I make the gel stick to the butter? Is the extra fat from the truffle oil hindering what would normally be a successful process? Should I roll the frozen butter balls in calcium gluconate powder before dunking?
I may try this method once more by freezing the butter and spraying them (in the freezer) with a calcium solution (creating a thin shell of calcium ice around the butter). Would this be sufficient to cause a skin to form? We'll find out later.
Also, does the freezing temperature slow down the algination process? These butter balls below were sitting in a half-frozen algin bath for almost 30 minutes with no success.