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Bloody Mary Snow with Seafood

Molecular gastronomy Chef Jordi Cruz offers the Bloody Mary Snow as a starter on his tasting menu at his 2-Michelin-Star restaurant ABaC in Barcelona. Learn ... CONTINUE

Popping Chocolate (popping sugar, carbonated sugar)

Popping sugar, or also called carbonated sugar or pop rocks candy is a lot of fun for adults and kids alike. And now, thanks to ... CONTINUE

Air Bread Philly Cheesesteak

This is a spectacular molecular gastronomy version of a Philly Cheesesteak sandwich. The “air bread” is crispy on the outside and hollow on the inside. ... CONTINUE

Carbonated Fizzy Fruit

Have you ever tried grapes that taste like Champagne or oranges that taste like Fanta? You can easily do this at home by making grapes ... CONTINUE

Shrimps with Cocktail Sauce in Pipette

These tasty shrimps are served with a pipette filled with cocktail sauce as a skewer. The idea is to place the shrimp in the mouth ... CONTINUE

Mozzarella Balloons Recipe

The mozzarella balloons will definitely surprise your diners when they finally decide to puncture the mozzarella balloon and they get a puff of roasted garlic ... CONTINUE