Did you know that all liquids can be turned into a ball? No? Actually… it is so and balsamic pearls are proof of it.
It is when the line between culinary art and chemical becomes more thinner that molecular cuisine borns: flavours and smells change and the consistences vary to become de-structured as a result of handling of physical and chemical elements. Science, then, comes to the heart and brings culinary experiences at the boundaries of fantasy.
One of the basic techniques of molecular cooking is the spherification. It consists on a basic process that allows the transformation of liquids into balls. This enable them to encapsulate the liquid substance inside them with the result of a concentrate of flavors inside small, glowing bubbles. In the terminology of molecular cooking, the product of spherification is called “caviar” or “drop”.
Spherification exploits the chemical reaction of a liquids mixed with alginates, soaked in calcium solutions, with the aim of creating small spheres having a rigid external structure and a liquid inside. The technique was invented by Ferran Adrià and is one of the most surprising of the molecular cuisine, as it allows to present, in the form of caviar, any taste.
Balsamic pearls (also called Gems) are little black pearls obtained just like that. With a soft consistency they encase the unique taste of Balsamic Vinegar and concentrate its aromas and fragrances in a warm and harmonious symphony of flavours.
Similar in appearance to caviar, Balsamic Gems are strong and elegant in their impact and they are the perfect enhancement for high-class cuisine, used in many restaurants. They add a unique flavour and character to meat and fish dishes, finger foods, starters, vegetable or fruit salads, ice-cream, creamy puddings and confectionery. However, the best way to eat them is on a risotto or simply by let some balls drop on a piece of cheese.
If you are looking for something unusual and artistic manner to present and taste your dishes, Balsamic pearls are definitely the most precious, modern and refined way to propose the essence of tradition and culture of original Balsamic Vinegar.