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Pineapple Glass

The pineapple glass is a thin, glossy and flexible sheet made with Pure-Cote B790 that can be used to wrap other in ... CONTINUE

Blown Sugar / Isomalt Sphere Filled with Smoke

World's Best Pastry Chef Jordi Roca uses blown sugar spheres for a dramatic presentation. Learn how to make a blown ... CONTINUE

Foie Gras Ashes on Crystal Bread

From 3-Michelin Star Azurmendi in Spain, a restaurant that pushes the boundaries of molecular gastronomy. The delic ... CONTINUE

Greek Salad Granita

The signature dish at Funky Gourmet, the Greek molecular gastronomy restaurant recently awarded with two Michelin s ... CONTINUE

Black Garlic Caramel with Edible Wrapper

Black garlic and kimchi “caramels” with edible wrapper paired with a mirin and white miso dipping sauce. The ed ... CONTINUE

Mango and Black Olive Discs

Chef Ferran Adria delights us with a great pairing of mango and black olive in interesting textures. Using what he  ... CONTINUE

Ultra-thin Shrimp Tortilla

This ultra-thin and crunchy tortilla is packed with strong ocean flavors. Inspired by molecular gastronomy Chef Dan ... CONTINUE

Oyster with Sea Gel and Aromas

The creative presentation of this dish will give you a complete sensory experience. Chef Eneko Atxa of Azurmendi ha ... CONTINUE

Wafer-thin Raspberry Caramel Crisp

A raspberry flavored caramel that is paper-thin, crunchy and can be shaped thanks to a smart application of ultra-t ... CONTINUE

Modernist Gnocchi di Sepia

Creamy olive oil potato puree wrapped in cuttlefish with peas, sepia ink, creamed pea sauce, mint, candied lemon ze ... CONTINUE

Soy Sauce and Wasabi Sesame Crystal

Another great application of edible films! Ultra-thin, crispy and translucent tuile infused with soy sauce and spr ... CONTINUE

Edible Flower Glass

This crunchy lychee glass with micro flowers was the result of a series of tests I ran to make flower paper and flo ... CONTINUE