Additional information
Packsize | 7 OZ |
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Honey preparation 70% (honey 45%, water, sugar syrup (cane sugar, water)); water; thickener: cellulose gum; gelling agents: calcium chloride, sodium alginate; preservative: potassium sorbate.
With a personality dominated by pressed fresh basil, this greenish oil smells and tastes of Italy. The product primarily consists of a translucent, pale green/yellow coloured spheres. The spheres are packed in a clear, pale green/yellow oil. The spheres are uniform in size and measure approximately 5 mm in diameter. With no unpleasant colours or features.
Alginate spheres filled with naturally flavored liquid. Created in Brittany, France, Flavor Pearls allow chefs and bartenders to participate in the Molecular Cuisine revolution. Handcrafted by a proprietary process from a thin alginate film encapsulating natural liquids of different fruity, salty or spicy juices and flavors, Flavor Pearls explode in the mouth releasing their unique flavor and texture, appealing to all 5 senses.
“Taste and explosion” are the words that sum up Caviaroli, a sphere of pure oil with the same texture as caviar. The product primarily consists of a translucent, pale yellow coloured spheres. The spheres are packed in a clear, pale yellow oil. The spheres are uniform in size and measure approximately 5 mm in diameter. Our star product, along with the Arbequina version. It has triumphed in some of the best restaurants in the world, including Ferran Adrià’s El Bulli. It never disappoints.
Founded in 2011 CAVIAROLI was created to produce and deliver the first olive oil encapsulated pearls. Allowing the chefs around the world to use a highly complex ingredient in their day to day. Born from the collaboration with Ferran Adrià and all of the elBulli team CAVIAROLI products were design to meet the highest quality standards.
The TRUFFLE PERLAGE® is a very innovative product proposed by Tartulanghe. It looks like caviar but it tastes like black winter truffle. The Truffle Caviar is made from the black winter truffle juice, which is obtained directly from the fresh truffle during its cooking. This tasty juice is then reduced in small pearls through a verysophisticated technique called “sferification”. We obtain small pearls with the taste of the truffle and the same colour and texture of the caviar!