To our Dotties who love discovering something new, this one’s for you!
Popping bubbles or boba are created through a molecular gastronomy technique called spherification (say what now? We’ll dive deeper into it, stick with us!).
Molecular gastronomy is a scientific discipline and a modern culinary style that examines the transformations of ingredients to create unique and innovative flavours, presentations, and textures. It’s a skilful method often used in many high-end or Michelin-starred restaurants, where food is served and presented in fine dining using techniques such as spherification, foams, and liquid nitrogen to transform food into a sensory, theatrical experience known as “modernist cuisine”. It bridges the connection between science and culinary arts.
Spherification encapsulates liquids into delicate gel-like spheres that burst with flavour when bitten. Basically, to put it in simple terms (without being so “science-y”), small droplets of spheres are formed when sodium alginate (a seaweed extract), mixed with a flavoured liquid (in this case, our fruit purées) and a calcium bath (often calcium chloride or lactate), react with one another. It transforms into liquid-filled balls that make popping bubbles! Unlike traditional chewy tapioca pearls, popping bubbles deliver an instant burst of flavour through their thin, gel-like edible coating. Oh yes!
This is where Dot Dot's playfulness comes in. With our popping fruit juice bubbles, we can elevate our customers’ tea-drinking experience anytime, anywhere, while championing our native Asian culture. We want to create an immersive, multi-sensory experience - joining the dots between flavour, playfulness, and craft for all to enjoy, for moments big or small. Plus, our drinks contain less than 2% sugar!
Popping boba is also vegan and vegetarian-friendly, as the edible coating is made of sodium alginate (derived from brown seaweed), which contains no gelatin and is completely plant-based. It’s generally allergen-free and safe for kids to consume - that’s our better-for-you bubble teas.
It’s also not limited to use only for fruit or milk teas; popping bubbles have increased in popularity due to their playful nature (an instant burst of flavour) and theatrical presentation. Many food and beverage categories use popping bubbles as part of a creative approach to serving and presenting dishes. For example, they can be used as yoghurt toppings, cocktail or mocktail garnishes, smoothie bowls, desserts, and, as mentioned above, in fine-dining establishments to present caviar-like dishes that elevate the customer experience.
Have you tried Dot Dot’s Mango Passionfruit Bubble Tea? One of our best-sellers, infused with authentic jasmine-brewed loose leaf tea and mango purée. For the topping, we’ve crafted this refreshing drink with popping passionfruit juice bubbles! It’s a must-try if you haven’t already; don’t miss out.