Spherification Class

Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

Chocolate and caviar may not seem like a match made in heaven, but what if the chocolate is the caviar? Using the modernist technique of direct spherification, we take liquid cocoa and turn it into caviarlike spheres that burst with rich chocolaty flavor. See <a href="/guides-tools/direct-spherification">Direct Spherification</a>, part of our <a href="https://www.chefsteps.com/classes/spherification">Spherification course</a>, for more details on this technique.

Chocolate Spheres