Advanced Spherification Techniques
Learn how to create filled, carbonated, caramelized or dehydrated spheres—exploring new ways to play with textures and flavors.
Specialist in Culinary Creativity (Barcelona, Spain)
Awaken the senses with the most innovative and visually stunning molecular gastronomy techniques
In this course, Rais Esteve will guide you through the most advanced and visually impactful spherification techniques in molecular cuisine, with a practical and creative approach.
By the end of this course you will be able to:
- Create filled, fried, carbonated, caramelized, and dehydrated spheres
- Apply spherification techniques in mixology, pastry, and savory cuisine
- Master the use of essential ingredients and tools for spherification
- Adapt processes based on temperature, texture, and serving method
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Course Syllabus
Course Content
Chapter 2 - Introduction to advanced reverse spherification
Chapter 3 - Molded spherification: Sweet liqueur sphere with edible flowers
Chapter 4 - Filled Spherification: Seawater Sphere with Trout Roe
Chapter 5 - Spherical pumpkin gnocchi
Chapter 6 - Carbonated cider sphere
Chapter 7 - Mint Sphere with Cocoa Bath
Chapter 8 - Two tone sphere
Chapter 9 - Multi spherical of peas
Chapter 10 - Spherical fried cod fritters
Chapter 11 - Caramelized Catalan cream sphere
Chapter 12 - Dehydrated tomato sphere
Chapter 13 - Infiltrated sphere
Bonus Chapter - 100%Chef
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.
With a broad and specialized catalog, we aim to empower professionals’ creativity and add unique value to every project. Always with an eye on the future and a constant desire to go one step further.
https://www.100x100chef.com/es/about-chef
Master advanced spherification techniques that combine precision, skill, and visual impact
What you'll learn
Discover how to elevate your dishes with creativity and a contemporary twist. Learn how to use spherification as an innovative tool to transform classics—like a cheese board, Catalan-style peas, a seafood platter, crema catalana, or even a coca bread—giving them a modern edge while preserving their essence.
Sweet liqueur sphere with edible flowers: Ratafía spheres with edible flowers, created through reverse spherification using molds and pre-freezing.
Sea water sphere with trout roe: Liquid spheres of seawater with trout roe inside, made using reverse spherification.
Spherical pumpkin gnocchi: Small gelled pumpkin gnocchi, formed by direct extrusion into an alginate bath.
Carbonated cider sphere: Apple and cider spheres carbonated with CO₂ in a siphon, combining spherification with carbonation.
Mint sphere with cocoa bath: Milk-based mint spheres spherified in an alginate bath with cocoa powder.
Two tone sphere: A dual-layered sphere of cream and strawberry, made in a double spherification mold.
Multi spherical of Peas: Multiple micro pea spheres fused together in a mold to create a single, unified piece.
Spherical fried cod fritters: Cod spheres in tempura, designed with a thicker membrane to withstand the frying process.
Caramelized Catalan cream sphere: Crema catalana sphere with a caramelized exterior, finished just before serving.
Dehydrated tomato sphere: Tomato spheres slowly dehydrated to intensify flavor and texture.
Infiltrated sphere: Tomato water spheres injected with basil oil after spherification.
In addition to the recipes, you will also learn a range of techniques that will be useful on many occasions.
The techniques you will learn are:
- Creating crystal-clear spherifications
- Adding fillings to spherifications
- Using milk powder with gluconolactate for better spherification
- Crafting spheres for cocktails
- Incorporating alcohol within spherification
- Carbonating spherified preparations with CO₂
- Freezing mixtures before spherifying
- Dehydrating spherifications
- Injecting flavors after spherification
- Reinforcing the membrane for added resistance
- Flavoring and coloring the outer film of spheres
Course recipes
In this course you will learn
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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Every course includes a downloadable recipe book
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