Explore How To Make Chocolate, Activities, and more!

Explore related topics

Chocolate Spheres - Spherification Class - ChefSteps

Direct spherification is a way to create small, caviar-sized spheres that pop in the mouth with an intense burst of flavor.

This Robuchon-inspired dessert is clever, delicious, and beautiful: we top smooth almond custard with mint juice and tiny, caviarlike chocolate spheres.

This Robuchon-inspired dessert is clever, delicious, and beautiful: we top smooth almond custard with mint juice and tiny, caviarlike chocolate spheres.

Pine flavored reverse spheres.

The aroma of the young needles from fir trees is a surprisingly delicious Pacific Northwest flavor.

Sphere Magic Spherification Bath

Sphere Magic can be used to prepare a spherification bath for either reverse or frozen-reverse spherification.

WIRED: Liquids Are So 2015. Here’s How to Package Them in Spheres

Watch: How to Make Flavor Spheres With Science - Eater

Chocolate and caviar may not seem like a match made in heaven, but what if the chocolate _is_ the caviar? Using the modernist technique of direct spherification, we take liquid cocoa and turn it into caviar-like spheres that burst with rich chocolatey flavor. See [Direct Spherification](https://www.chefsteps.com/activities/direct-spherification), part of our [spherification course](https://www.chefsteps.com/courses/spherification), for more details on this technique.

Direct spherification is a way to create small, caviar-sized spheres that pop in the mouth with an intense burst of flavor.

Sferificazione: scopriamo finalmente cos'è. E come riprodurla in casa

The Carbonated Mojito Spheres are served at Minibar by molecular gastronomy Chef Jose Andres. The spheres are made using Reverse Spherification and they are carbonated in an ISI Whip charged with This recipe is not the original from Jose Andres.

Pinterest
Search