THE SPHERIFICATION TECHNIQUE by Federico Malpezzi The spherification

THE SPHERIFICATION TECHNIQUE by Federico Malpezzi

The spherification is a technique that allows to create spheres that enclose liquid. This technique has been invented by Ferran Andrià, one of the most famous chefs in the world.

To get spheres you need sodium alginate. The alginate is a natural salt extracted from algae. To be more specific, the salt is extracted from alginic acid which is collected from brown algae. The alginate is a colloid and it’s not soluble in water unlike other salts.

Now let’s talk about the spherification technique. We used some mint syrup but you can do the same using any other juice or syrup.

Create a saturated solution pouring 4 grams of calcium chloride in 130 ml of water.

Use a pipette or syringe to drip some drops of the liquid in the solution of calcium chloride and water. The drops coming into contact with the calcium salts become spheres. Spheres shouldn’t remain submerged too much beacuse as they stay into contact with the alginate, the process progresses, risking to solidify the interior of the spheres too.

The chemical process which takes place is: The sodium alginate is composed by long chains with the sodium on the sides

When the alginate comes into contact with the calciom chloride, the sodium has a double valency and this allows the union of a double chain. The interlace of these chains allows the formation of a film. SODIUM ALGINATE CAl. CIUM ALGINATE GEL

After waiting 20 or 30 seconds for the formation of the spheres, take them with a spoon and wash them in a bowl filled with water. This operation will remove the bitter taste given by the calcium chlorite.

THIS IS OUR RESULTS:

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