Introducing an innovative culinary experience from one of Spain and Europe’s most creative beekeepers: Spherified Honey Pearls. This creation is just one of many innovations within the family’s long tradition of beekeeping.
What is Spherification?
Spherification, a culinary technique that employs sodium alginate along with either calcium chloride or calcium gluconate lactate, is used to mold a liquid into gel-like spheres or pearls, resembling the visual and textural qualities of roe or fish eggs.
One of the gelling agents is added to Raw Honey, but it won’t begin to gel until it comes into contact with the complementary gelling molecules. Upon contact with the second gelling agent, a gelling process commences, starting from the outer layers and moving inwards. Until the process is complete, the inner part remains liquid, entirely encapsulated within a gel sphere or pearl.
From a chemical perspective, the reaction is both simple and captivating. Sodium alginate incorporates sodium atoms arranged along the molecule’s sides. When it comes into contact with chloride, calcium replaces the sodium. These two molecules intertwine upon contact, forming a skin that encases the liquid droplets inside.
Though the technique traces its roots back to the 1950s, it gained prominence in modernist cuisine through the pioneering work of Ferran and Albert Adrià’s team at the renowned El Bulli restaurant.
5th Generation Beekeeper
Ivan, a fifth-generation beekeeper, crafts authentic gourmet delicacies using raw honey and other products from his 72 million bees spread across Spain, including pristine national parks. A beekeeper for nearly three decades, he finds his profession far from monotonous. “There are two honey extractions or harvests per year: one in June-July and another in September-October, depending on the flowering. Additionally, tasks like creating swarms, extracting honey, transhumance, wiring frames, and packaging honey keep the work dynamic.”
His products have garnered numerous awards, both nationally and internationally, including recognition from the London International Honey Awards, Great Taste Awards, and ACYRE (Association of Chefs and Pastry Chefs of the Community of Madrid), among others.
Spherified Honey Pearls: A Culinary Delight
Many of these gourmet delicacies, such as the innovative Spherified Honey Pearls, are embraced by some of Spain’s finest chefs. These pearls infuse dishes with world-class flavor and aroma in a truly elegant manner. According to one chef, “They burst in the mouth, releasing an intense eruption of honey flavor.”
Wagyu picaña in black butter puree and Lavender Honey Pearls by chef Rubén Amro
Today, renowned chefs, including those with Michelin stars, incorporate these pearls into their menus. Some notable examples include Chef Jesus Almagro at Omeraki Chicote, Mario Sandoval at Qú, ecochef Miguel Ángel Mateos of Inclán Brutal, Spanish champion chef Rubén Amro at Koma, and Box Art Hotel La Torre. Moreover, these delicacies are now featured at the Michelin-starred restaurant Lienzo in Valencia and numerous five-star hotels in the capital city, Madrid, such as the Ritz, the Wellington, the Villamagna, and the JW Marriott.
