Create cocktail spheres with unique textures using this 500 g spherification calcium, a key ingredient for setting alginate spheres. Combined with alginate, it lets you encapsulate liquids in a thin gel membrane: firm on the outside and liquid in the centre, for an explosion of flavour in the mouth. Also available in a 200 g size. Ideal for cocktails and innovative creations: Easy to use: simply dissolve 5 to 10 g per litre of water and mix with a blender. Once ready, the calcium bath sets the alginate spheres in seconds. The bath can even be frozen for later use, but note that the spheres themselves cannot be frozen. In molecular mixology, it is a go-to ingredient for bartenders looking for innovation and impressive visual effects. Compatible with a wide range of liquids, this 500 g spherification calcium works just as well with fruit juices, infusions, coffee, spirits or flavoured syrups. Whether you are making passion fruit caviar, Mojito pearls or a spherical olive for a signature cocktail, it delivers precise, spectacular results.

How to make spheres:

1. Preparing the alginate

   • Dissolve 5 g of alginate per litre of water or chosen liquid (cold or hot).
   • Blend until smooth and leave to rest for 4 hours to remove air bubbles.
   • For better dispersion, premix the alginate with dry ingredients (e.g. fruit purée) before adding it.

2. Preparing the calcium salt bath

   • Mix 5 g of calcium salt per litre of bottled water in a separate bowl.

3. Forming the spheres

   • Using a spoon or a pipette, gently drop the alginate mixture into the calcium bath.
   • Leave for 30 seconds to 3 minutes, depending on the size and thickness you want.

4. Finishing

   • Once the beads have formed, lift them out and rinse them in clean water.
   • For direct spherification, serve within 15 minutes to keep the best texture
   • For reverse spherification, they can be kept refrigerated

📌 Tip: the longer the spheres stay in the calcium bath, the thicker their membrane and the less liquid their centre.

• For successful spherification, the pH of the base you want to spherify must be between 5 and 7. To correct the pH in direct spherification, add calcium citrate.

This 200 g spherification calcium keeps for 3 years.