Spherification is a molecular gastronomy technique that involves creating tiny gel-like spheres resembling caviar through a chemical reaction between sodium alginate and calcium chloride. These spheres can be filled with flavorful liquids or purees to create unique culinary experiences.
While both incorporate small spheres into their presentation, it's important to note that the production processes behind caviar and spherification are different, and caviar is not typically made using spherification techniques.