Ann Reardon

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chocolate spherification recipe

Molecular Gastronomy / Cooking: BEST OF THE WEB sphericals, caviar & raviole recipes

Are you looking for a surprise element for your next dessert? Sphericals have a liquid centre encapsulated by a gel membrane. This is achieved by using sodium alginate which gels in the presence of calcium. molecular gastronomy kits available here There are lots of videos and photos on the web showing how to make sphericals or raviole ... »

chcolate spherical served with raspberry agar gel, vanilla air and chocolate brownie

Molecular Gastronomy / Cooking: Chocolate Spherical Recipe

The kids loved these sphericals, although I think they may have enjoyed playing with them on their hands even more than eating them. So how do you make them? Well put simply you add sodium alginate to a container of water and then add calcium salts to the liquid that you want to make into a ... »