The science behind the technique

spherification starts with dissolving sodium alginate and calcium lactate (sometimes called calcium chloride) in two separate liquids (one flavor and one normal liquid). The flavor one like eating flavor. Once the two are well dispersed in their respective liquids they are left to settle for a period to allow any trapped gases to be released, otherwise there will bubbles in the sphere. The next step is to take the flavoured solution using measuring spoons - and carefully squeeze drops of it into the water-based solution. The drops will instantaneously from a gel-coating once the two liquids come into contact. They are then left to 'cook' in the water-based solution; the length of time will depend on the desired thickness of the spheres membrane. Next the drops are removed and rinsed in a plain water-bath to remove excess calcium, which may inhibit 

the flavour. At this point the point the drops are ready to be served.