Firm your favorite liquids into spheres using the singular abilities of Calcium Chloride. From caviar and ravioli to marbles and more, there’s no end to the creative options made available to you by this single ingredient. The darling of modernist gastronomy, Calcium Chloride and Calcium salts, in general, is the secret ingredient behind the popular spherification method.
What is Calcium Chloride?
Calcium Chloride falls into the category of Calcium Salt. There are three common varieties of Calcium salts: Calcium Chloride, Calcium Lactate, and Calcium Lactate Gluconate. While they all work similarly in cooking, there is a fundamental difference in flavor. Calcium Chloride is marked by a bitter flavor, while the other two salts have no flavor at all. All three salts are most commonly used for spherification.
There are two methods for spherification; they are Direct and Reverse Spherification. Calcium Chloride is best for the direct spherification process as it offers a firm yet poppable exterior. Because of its flavor, each orb needs to be washed off after spherification is finished, effectively washing away any bitterness that may remain.
Easy to use Calcium Chloride is added to water to create a setting bath for your flavorful liquids. Reacting to Sodium Alginate, the spherification process begins the moment these two ingredients meet.