But they don't taste of anything, like, if you put a drop of that balsamic vinegar on a tomato or a mozzarella, you would taste sweet, acidic, balsamic vinegar.
To us the balsamic mixture looked just too gelatinous, to fall with gravity through our Spherificator, so we've done a few by hand, just to see if the mix is gonna work.
Then as it blends on a low speed we're gonna mix in sugar and sodium alginate, and then we slowly pour in the balsamic vinegar as it mixes again, and then leave it to rest for 30 to 45 minutes.