Molecular There are 7 products.

Showing 1 - 7 of 7 items
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    $14.29

    A mild mix of sweet and sour, with a slightly zesty taste. These cranberry pearls, right out of the molecular gastronomy, act like a candy with a liquified center. Add a unique and unforgivable touch to your wines and favorite cocktails, should they be sparkling or not. Make new genre ice cubes by freezing the pearls on a plate. Use these...

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    $11.15
    $11.15
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    We started with pure maple syrup, and turned it into vinegar, that we then pearled.  In the process, the syrup gained flavors and smoothness. Go ahead, and discover the woodsy taste of maple syrup, combined with a delicate acidity.  It's perfect for oysters, salads, smoked salmon, omelets, raw fish... in fact, it's perfect for any fancy meal...

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    $14.29
    2 Review(s)

    A mild mix of sweet and sour, with a slightly zesty taste. This raspberry pearl, right out of the molecular gastronomy, acts like a candy with a liquified center. Add a unique and unforgivable touch to your wines and favorite cocktails, should they be sparkling or not. Make new genre ice cubes by freezing the pearls on a plate. Use these pearls to add...

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    $14.29
    2 Review(s)

    A mild mix of sweet and sour, with a slightly zesty taste. This strawberry pearl, right out of the molecular gastronomy, acts like a candy with a liquified center. Add a unique and unforgivable touch to your wines and favorite cocktails, should they be sparkling or not. Make new genre ice cubes by freezing the pearls on a plate. Use these pearls to add...

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    $6.29

    Discover these small pearls of cider vinegar. They litterally explode in your mouth. Add an original touch to your recipes with molecular pearls. Visit our website to find great recipes.

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    $6.99

    These pearls, made of raspberry cider vinegar, litterally explode in your mouth. Try molecular cuisine and add some pearls to your salads, your cheeses, or with a terrine.

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    $12.50

    Out from the molecular cuisine, here are pearls made of white balsam vinegar and Quebec's blackberries. Its ideal with salmon tartar, on foie gras, oysters, to decorate grilled scallops, to garnish a melba toast with goat cheese, and, for the most epicurians, on top of vanilla ice cream!

Showing 1 - 7 of 7 items