This is the molecular gastronomy experiment kit that provides all of the tools and instruction for creating chocolate spaghetti and other modernist cuisine. The kit includes xanthan gum, soy lecithin, and other natural additives used by world renowned chefs, allowing you to emulsify lemon juice into intensely flavored foam or transform balsamic vinegar into soft, gelified pearls that burst in the mouth. The included plastic syringe, silicone tubes, and measuring spoons provide the necessary tools for transforming strawberries and agar-agar powder into noodles and turning ordinary yogurt and calcium lactate into egg-yolk sized balls via reverse spherification. The included DVD has easy-to-follow videos of a chef making all 50 recipes, complete with ingredient lists and time requirements. Includes a slotted spoon and 10 packets each of agar-agar, calcium lactate, sodium alginate, soy lecithin, and xanthan gum. (1 2/3 lbs.)