Spherification

Spherification creates liquid-filled spheres that burst with flavor. In frozen applications, these become textural surprises that contrast with smooth bases.

Basic Spherification

Sodium alginate in the flavored liquid, dropped into calcium chloride bath.

Flavor Base Formula

Component	1x	2x
Fruit juice or purée	250g (1 c)	500g (2 c)
Sodium alginate	2g (0.8%)	4g
Sugar (if needed)	25g	50g

Calcium Bath

Component	1x	2x
Water	500g (2 c)	1000g (4 c)
Calcium chloride	2.5g (0.5%)	5g

Method

1. Disperse alginate: Blend sodium alginate into room-temperature juice using immersion blender. Process 2 min until fully hydrated—no lumps.

2. Rest: Refrigerate 30 min minimum to release air bubbles. Surface should be smooth.

3. Prepare bath: Dissolve calcium chloride in water. Stir until clear.

4. Form spheres: Using syringe, pipette, or spherification spoon, drop liquid into bath. Spheres form instantly on contact.

5. Set time: Leave in bath 2–3 min for thin membrane, 4–5 min for thicker skin.

6. Rinse: Transfer spheres to clean water bath. Rinse gently to remove calcium taste.

7. Store: Keep in light sugar syrup (10% Brix) until use. Use within 4 hrs—membrane continues thickening.

Caution

Basic spherification spheres continue gelling in storage. They become solid within 24 hrs. For longer holding, use reverse spherification.

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Reverse Spherification

Calcium in the flavored liquid, dropped into alginate bath. Produces larger, more stable spheres.

Flavor Base Formula

Component	1x	2x
Fruit purée or dairy base	250g	500g
Calcium lactate gluconate	5g (2%)	10g
Xanthan gum (optional, for viscosity)	0.5g (0.2%)	1g

Alginate Bath

Component	1x	2x
Water	500g (2 c)	1000g (4 c)
Sodium alginate	2.5g (0.5%)	5g

Method

1. Prepare bath first: Blend alginate into water. Rest 2 hrs minimum—overnight is better. Must be completely smooth.

2. Mix flavor base: Whisk calcium lactate gluconate into purée until dissolved. Add xanthan if needed for viscosity.

3. Rest flavor base: Refrigerate 30 min to release bubbles.

4. Form spheres: Use hemisphere molds for uniform size, or drop freely for organic shapes. Submerge in alginate bath.

5. Set time: 3 min for thin membrane, 5–8 min for substantial skin.

6. Rinse: Transfer to clean water. Rinse gently.

7. Store: Keep in matching juice/purée or light syrup. Stable 24–48 hrs refrigerated.

Note

Reverse spherification works with high-calcium ingredients (dairy, some vegetables) where basic spherification fails.

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Frozen Applications

Pre-Service Preparation

Spheres must be made fresh or held properly to survive freezing contact.

Timing	Method
Same day	Make spheres 1–4 hrs before service
Day before	Reverse spherification only; store in syrup
À la minute	Form spheres tableside for maximum impact

Serving Techniques

Application	Technique	Notes
On top	Place spheres on scooped portion	Visual impact; burst on first bite
Layered in	Fold during packing	Dispersed throughout; textural surprise
Side garnish	Arrange on plate	Allows guest to control experience
Pooled	Spheres in puddle of matching sauce	Enhanced presentation

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Caviar Pearls

Tiny spheres (2–3mm) for textural accent.

Mango Caviar

Component	1x	2x
Flavor base
Mango purée	200g	400g
Sodium alginate	1.6g (0.8%)	3.2g
Sugar	20g	40g
Calcium bath
Water	500g (2 c)	1000g (4 c)
Calcium chloride	2.5g	5g

Method

1. Blend: Process alginate into mango purée 2 min.

2. Rest: Refrigerate 30 min.

3. Form caviar: Use caviar box, squeeze bottle with fine tip, or medical syringe. Drop from 10cm height for round pearls.

4. Quick rinse: 30 sec in bath is sufficient for caviar—thin membrane preferred.

5. Rinse: Transfer to clean water immediately.

Yield: ~200g caviar pearls (1x)

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Cocktail Spheres

Larger spheres (15–25mm) for dramatic presentation.

Passion Fruit Spheres

Component	1x	2x
Flavor base
Passion fruit purée	200g	400g
Water	50g	100g
Calcium lactate gluconate	5g	10g
Alginate bath
Water	500g (2 c)	1000g (4 c)
Sodium alginate	2.5g	5g

Method

1. Bath: Prepare alginate bath 2+ hrs ahead.

2. Base: Whisk calcium lactate gluconate into diluted purée.

3. Form: Use hemisphere molds or large spherification spoon.

4. Set: 5 min in bath for substantial membrane.

5. Rinse and store: Keep in passion fruit juice until service.

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Flavor Pairings for Frozen Desserts

Sphere Flavor	Base Pairing	Notes
Mango	Coconut gelato	Tropical harmony
Passion fruit	Vanilla bean	Acid contrast
Raspberry	Dark chocolate	Classic combination
Lychee	Ginger sorbet	Asian-inspired
Yuzu	Matcha	Japanese flavor profile
Balsamic	Strawberry	Sophisticated upgrade
Coffee	Vanilla	Affogato concept
Honey	Lavender	Floral elegance

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Troubleshooting

Issue	Cause	Fix
No sphere forms	Alginate not hydrated	Blend longer; rest before dropping
Tails on spheres	Dropping too slowly	Quick, decisive drops; higher drop height
Flat spheres	Liquid too thin	Add xanthan for viscosity
Tough membrane	Over-gelled in bath	Reduce bath time
Bitter taste	Calcium chloride residue	Rinse more thoroughly
Spheres break	Membrane too thin	Increase bath time
Cloudy spheres	Alginate lumps	Blend more thoroughly; strain bath

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Equipment Needs

Tool	Purpose	Alternative
Caviar box	Uniform small pearls	Squeeze bottle with fine tip
Spherification spoons	Portion control	Measuring spoons
Syringe (various gauges)	Precise drops	Pipettes
Hemisphere molds	Uniform large spheres	Free-form drops
Immersion blender	Alginate dispersion	High-speed blender
Fine strainer	Bath clarity	Coffee filter

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Ingredient Reference

Ingredient	Function	Source
Sodium alginate	Gelling agent from seaweed	Modernist Pantry, Amazon
Calcium chloride	Calcium source (strong)	Food-grade suppliers
Calcium lactate gluconate	Calcium source (mild taste)	Specialty suppliers
Xanthan gum	Thickener/suspending agent	Wide availability

Dosage Guidelines

Ingredient	Typical Range	Notes
Sodium alginate	0.5–1.0%	Higher = firmer gel
Calcium chloride	0.4–0.6%	Higher = faster set
Calcium lactate gluconate	1.0–2.0%	Gentler than calcium chloride
Xanthan	0.1–0.3%	For viscosity adjustment