Multispherification at Disfrutar
Spherification technique, taken to multispherification: a run of spheres formed in one pass. Lesson #1 builds the concept, lesson #3 applies it to pesto.
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What you'll learn
9 Lessons, 90 min total
- FREE
Introduction
- FREE
#1: Concept of Multispherification
- FREE
#2: "Tatín de foie gras"
- FREE
#3: Pesto Multispherification
- PRO
#4: OCOO - Introduction
- PRO
#5: Black Cauliflower with Béchamel Sauce and Lime
- PRO
#6: "Chuletón with Piquillos"
- PRO
#7: Cocoa Butter Bathing Technique - Introduction
- PRO
#8: Cocoa Butter Bathing Technique - Preparation
- PRO
#9: Reinventing the Classic "Gilda"
About this course
The spherification technique opens this class in its multiple form: lesson one sets out multispherification, forming a run of spheres in a single pass, and lesson three takes the method into a pesto. Nine lessons follow one idea, that a known flavour can be returned in an unfamiliar structure.
Three techniques carry the course. Multispherification changes the form of a sauce, the OCOO gets its own introduction, and a cocoa butter bath, taught across two lessons, seals and sets a component. Each is then spent on a plate: a tatin of foie gras, a chuleton with piquillos, a rebuilt Gilda.
You take away a way to separate flavour from form while keeping the product intact, which is what techno-emotional cooking meant before it had a label. The same logic runs through Gronda's extraction and fermentation class with Marco Müller, where a flavour is pulled out and returned in another form.
"Technique should surprise you first and only explain itself once you've already enjoyed the bite."
Gronda
Lessons
9
Video
1 hr 30 min HD
Level
Audio
Spanish (VO)
Subtitles
English, Spanish, French, Italian, German
At the end of this course you will be able to
Build multispherification from the concept, then take the spherification technique to pesto.
Bathe a component in cocoa butter, from the preparation through to the set coating.
Rebuild a tatin, a chuleton and a Gilda around structure rather than a new flavour.
Follow the OCOO introduction and cook a black cauliflower with bechamel and lime.
spherification today, fermentation tomorrow.
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Meet your instructor
Gronda
This masterclass is credited to the team at Disfrutar rather than to one named chef, and the class record reflects that: no individual instructor is attached to it, so there is no chef profile for the page to link to and no dated credential to state here.
What the team does show is its own method on camera, in Spanish, across nine lessons: multispherification, an OCOO, a cocoa butter bath and a set of Spanish classics taken apart and put back together. A named lead chef and a verifiable credential are still needed before this section can carry either.
What chefs say
“Gronda has excellent content from extremely talented chefs. I absolutely insist that all in house culinary personnel have Gronda on their phone. It is a valuable learning tool.”
Markus
Who is this course for?
New to these techniques or not
First-time and practised spherification cooks who want each step shown from concept to plate.
Familiar flavours in a new form
Multispherification, the OCOO and cocoa butter bathing, for cooks who want all three in full.
Anyone curious how ideas become dishes
Chefs drawn to techno-emotional cooking who want known flavours rebuilt in a new structure.
Frequently Asked Questions
Gronda is where you learn the techniques behind world-class dishes, taught by the chefs who built them. Over 70 masterclasses and more than 40,000 restaurant recipes, built for cooks who already know their way around a kitchen and want to go further.
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