Spherification

Spherification is a culinary technique that creates small, gel-like spheres resembling edible bubbles. It involves mixing a liquid—like juice or flavorful broth—with a special gelling agent such as sodium alginate. When this mixture is carefully dropped into a calcium chloride solution, a thin gel membrane forms around each droplet, trapping the liquid inside. The result is a sphere that has a liquid core and a delicate exterior, offering a burst of flavor when bitten into. Spherification is popular in modern gastronomy for its visually appealing presentation and unique texture, enhancing both the aesthetics and sensory experience of dishes.