Basic Spherification Techniques
Transform liquids into perfectly textured spheres and apply the spherification technique to creative and visually striking recipes.
Specialist in Culinary Creativity (Barcelona, Spain)
The art of encapsulating flavor in spheres.
Discover the spherification technique, a method from molecular cuisine that enables you to transform liquids into spheres that have a flexible membrane.
Throughout this course, you’ll create spheres with both sweet and savory flavors, such as apple and caramel, mango daiquiri, and parmesan sauce. You’ll also gain an understanding of the factors that affect the gelification process, and you will learn how to achieve the ideal texture in every preparation.
At the end of this course you will:
- Be able to apply both direct and reverse spherification across a variety of recipes.
- Control the gelling process to achieve the desired texture.
- Create sweet, savory, and alcohol-based spheres.
- Optimize the spherification process using professional tools such as caviar boxes, automatic spherification machines, and advanced encapsulation systems.
- Integrate spherification techniques within innovative, avant-garde dishes.
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Course Syllabus
Course Content
Chapter 2 - The spherification technique
Chapter 3 - Basic spherification recipes
Chapter 4 - Direct Spherification (Sweet): Apple and Caramel Caviar
Chapter 5 - Direct Spherification (Savory): Raspberry, Nori, and Wasabi Caviar
Chapter 6 - Reverse Spherification with Alcohol: Mango Daiquiri Sphere
Chapter 7 - Reverse Spherification (Savory): Parmesan Sauce Sphere
100%Chef was founded in Barcelona in 2008 and has since become a global benchmark in innovative tools and solutions for chefs, bartenders, and hospitality professionals.
More than just a brand, we are a philosophy: innovation at the service of culinary creativity. We design and distribute products that meet the highest technical standards and inspire new forms of expression in cuisine, pastry, chocolate, and mixology.
Our essence is built on three pillars: quality, innovation, and expertise. These values guide every step—from R&D to customer service—with one clear goal: to offer tools that truly make a difference.
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https://www.100x100chef.com/es/about-chef
Develop a thorough understanding of spherification by exploring its scientific principles and role in modern cuisine.
What you'll learn
Learn how to work with alginate, gluconolactate, and other key ingredients to create spheres of varying sizes and textures.
Discover the differences between direct and reverse spherification.
Understand the limitations of the technique and know how to troubleshoot common issues such as pH levels, base density, or the presence of calcium, fats, and alcohol.
Apple and Caramel Caviar: Use direct spherification to create small sweet-and-sour spheres. Serve over vanilla panna cotta, accompanied by sablé breton and apple sorbet.
Strawberry, Nori, and Wasabi Caviar: Serve salty spheres with a touch of heat alongside fresh oysters to enhance their flavor. Present them with crushed and dry ice.
Mango Daiquiri Sphere: Use reverse spherification to create a cocktail sphere with a liquid center. Plate it with with coconut cream, sorbet, and crumble, to evoke a tropical dessert.
Parmesan Sauce Sphere: Learn to create creamy cheese spheres that can be used as a sauce. Serve them over mushroom risotto to release their flavor as they melt into the warm rice.
In addition to the recipes, you will also learn a variety of techniques that will be useful on many occasions.
The techniques you will learn are:
- Direct spherification
- Reverse spherification
- Direct spherification of acidic liquids
- Indirect spherification of alcoholic liquids
- Adjusting low pH in reverse spherification
- Creating small caviar-style spheres
- Creating large-volume spheres
- Performing reverse spherification without gluconolactate
- Density control in spherification
- Gelling with alginates
- Techniques for preserving and storing spheres
Meet your Instructor
Specialist in Culinary Creativity (Barcelona, Spain)
Her passion for learning and natural creative drive have led her to specialize in pastry, baking, and avant-garde cuisine. She has worked as a chef, head pastry chef, and external consultant.
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