Knick-Knacks of Knowledge: Spherification, Molecular Gastronomy, Homemade Popping Boba

How to make homemade Popping Boba

Food Grade Sodium Alginate:

Food Grade Calcium Chloride:

Sodium Alginate
1/2 tsp to 1 cup of liquid (you can use 1 tsp if you feel it isn’t thick enough)
Calcium Chloride:
1 tsp to 2 cups of water

Make sure to rinse finished product in a water bath to stop the polymerization and remove any excess salts (Calcium chloride isn’t near as tasty as Sodium Chloride)