Balsamic vinegar made into spheres via molecular gastronomony techniques. So, think balsamic vinegar that's jelly on the outside, but liquid on the inside - like caviar. You will get an explosion of flavor in your mouth like you have never experienced before. Use in savory applications - like caviea. Or use in sweet applications - like atop of a bite-size cheese cake. Or add to a cheese plate for that little unusual touch.