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The Caramel – cocktail, powder, air and spheres

This famous molecular cocktail will be the talk of any holiday party. Smooth. Sweet. Salty. A molecular mixology ma ... CONTINUE

Tomato Water Spheres Injected with Basil Oil

Expand the possibilities of spherification! Have you already mastered basic and reverse spherification? Ready to tr ... CONTINUE

Carrot, Orange & Mango Spheres with Rose Crystals

A refreshing liquid sphere made with Frozen Reverse Spherification that bursts in the mouth releasing a delicious j ... CONTINUE

Liquid Parmesan Gnocchi and Mushroom Infusion

Molecular gastronomy Chef Jordi Cruz demonstrates a creative use of spherification to separate two broths in one de ... CONTINUE

Strawberry Spheres with Ground Pepper

A simple spherification recipe to make strawberry spheres that explode in the mouth! Great for kids and very versat ... CONTINUE

Plum Caviar with Basic Spherification

Learn how to make plum juice caviar with the Basic Spherification technique. The little spheres will burst in the m ... CONTINUE

Smokey Forest: lavender smoke, porcini soil, arugula sphere

This exotic-looking dish uses some basic modernist cuisine techniques that will delight both your palate and your s ... CONTINUE

Praline Sponge Cake, Cocoa Yogurt, Bubbles, Mango Petals

Great combination of flavors and application of techniques in this dessert by molecular gastronomy pastry Chef Will ... CONTINUE

Apple Caviar with Banana Foam

The apple caviar from Ferran Adria is a great way to bring molecular gastronomy to your cheese plate, desserts or d ... CONTINUE

Yuzu Cilantro Spheres

These spheres burst in your mouth releasing a refreshing taste of yuzu, orange peel and cilantro. Yuzu and cilantro ... CONTINUE

Honey Caviar, Fourme d’Ambert, Black Tea

The honey caviar is a great way to bring molecular gastronomy to your cheese plate, desserts or drinks. In this rec ... CONTINUE

Carbonated Mojito Spheres

The Carbonated Mojito Spheres are served at Minibar by molecular gastronomy Chef Jose Andres. The spheres are made  ... CONTINUE