View All Molecular Gastronomy Glossary

Direct Spherification

What is Direct Spherification?

Spherification is a modern cuisine technique that involves creating semi-solid spheres with thin membranes out of liquids. As a result of this, a burst-in-the-mouth effect is achieved with the liquid.

Both flavor and texture is enhanced with this culinary technique. Spheres can be made in various sizes as well as various firmness. This makes it possible to encase liquids within the solid spheres.

In direct spherification, gelling solutions like sodium alginate are mixed directly with the chosen liquid and dropped in calcium chloride and water bath to form a thin gel shell. In this version, the spheres are easily breakable and should be consumed immediately.