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Coffee Sphere - Spherification, the technique developed by Ferran Adrià, is applied to coffee, to give an amazing effect: liquid coffee enveloped in a transparent membrane, which explodes on the palate to release its full aroma.

Coffee Sphere - Spherification, the technique developed by Ferran Adrià, is applied to coffee, to give an amazing effect: liquid coffee enveloped in a transparent membrane, which explodes on the palate to release its full aroma.

A Thai-inspired dessert with a little help from el Bulli: a liquid mango ravioli nestled atop rich coconut foam and sprinkled with ground toasted rice powder.

A Thai-inspired dessert with a little help from el Bulli: a liquid mango ravioli nestled atop rich coconut foam and sprinkled with ground toasted rice powder.

Mousse de Chia e Chocolate. Some translation required, but nice recipe!

Mousse de Chia e Chocolate

Mousse de Chia e Chocolate. Some translation required, but nice recipe!

Coffee and Luxemburgerli (thats what they are called here in Switzerland) :-)

Coffee and Luxemburgerli (thats what they are called here in Switzerland) :-)

Справочник шеф-повара с описанием технологий производства заготовок

Справочник шеф-повара с описанием технологий производства заготовок

Reconstructed Tomato amuse bouche: reverse spherification of spicy gazpacho, nori, avocado creme, tajeen. A dish by Celsius Cuisine & Catering.

Reconstructed Tomato amuse bouche: reverse spherification of spicy gazpacho, nori, avocado creme, tajeen. A dish by Celsius Cuisine & Catering.

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