Spherification is a modern cuisine technique of creating colorful, semi-solid spheres with thin membranes out of liquids. The result is almost magic - a surprise burst-in-the-mouth effect when the sphere is pierced.

Both flavor and texture is enhanced with this culinary technique. Spheres can be made in various sizes as well as various firmness. This makes it possible to encase liquids within the solid spheres.

The Cape Crystal Brands molecular gastronomy kit is a great way to learn modernist cooking techniques with this introduction to Spherification. This budget friendly kit contains the two basic ingredients needed to make those decorative spheres infused that provide surprise juice flavoring when popped in the mouth. They serve as delightful eye candy to make a plain dish epicurean in design.

See the video here for the easy-to-use instructions you can use to create colorful fruit spheres that will delight your guests and create fun conversation starters.

The Spherification kit contains calcium chloride and sodium alginate which are the two basic components used for this technique. Sodium alginate is derived from giant kelp, while calcium chloride is a salt commonly used in cheese making.

The sodium alginate is used to gel the chosen liquid usually a low-acid fruit juice. The sodium alginate is dissolved into the juice. The liquid is then left to set to eliminate any bubbles while a bath is prepared with calcium chloride and water. The liquid is then dropped into the bath using a spoon or syringe depending on the desired sphere size. Once set, the spheres are then removed and rinsed with water to remove any excess calcium chloride. This process causes the gel to form a membrane when it encounters the calcium chloride, encasing the liquid.

See the video here for the easy-to-use instructions you can use to create colorful fruit spheres that will delight your guests and create fun conversation starters.