Divided aliginate spherification in Cooking Posted June 4, 2008 Sorry I didn't take pictures of the process but this is how I did it.Make a strawberry puree + calcium gluconate and put into small hemispherical moulds I used one like this silicone mouldDo the same with cream and calcium gluconate.Freeze. While it freezing make up a sodim alginate solution leave to rest in the fridge.When the hemispheres are frozen take out of the freezer.Make up a 5% solution of calcium chloride (you could use gluconate) and using a paint brush paint the top 'flat' part of each hemesphere with the solution while still in the mold.Then take a little of the alginate solution (note put this is a small cup as if you contaminate the rest of the solution with calcium it will start to gell) and using a pastry pastry bush paint the top of ONE of the cream hemispheres (be generous with the alginate and leave it in the mould). Then pop out a frozen strawberty hemisphere and place on top of the cream hemisphere. The aim here is that the warm alginate solution will just melt the top layer of the hemisphere and react with the calcium to create a thing layer of 'jelly' putting the strawberry hemisphere on top will do the same resulting in layer of solidified alginate between the two hemispheres separating and sticking them together. You should end up with a bunch of spheres, half in the mould half out. RefreezeWhen frozen take each sphere out of the mould and drop in the chilled alginate solution this will then form a layer of alginate over the outside of the sphere that links to the layer of alginate between the hemispheres. By the time the spheres have defrosted they should be 'cooked' and can be taken out of the alginate and rinsed. First attempt got about 50% usable the others had to much leakage between the halves.