Prepare calcium bath by dissolving calcium chloride in 4 cups water. Refrigerate until needed.

For peanut butter spheres, warm 1/4 cup cream and blend with peanut butter and vanilla until smooth. Mix in sodium alginate thoroughly with immersion blender.

Using hemisphere mold or spherical spoon, form peanut butter mixture into spheres and carefully drop into calcium bath. Let sit for 2 minutes, then remove with slotted spoon and rinse in clean water.

For grape caviar, place vegetable oil in freezer for 30 minutes. Heat grape jelly until liquid, then whisk in agar-agar until dissolved.

Using syringe or squeeze bottle, drop jelly mixture into cold oil to form pearls. Strain pearls and rinse gently.

For bread tuiles, roll bread slices very thin. Cut into decorative shapes, brush with remaining cream mixed with powdered sugar. Bake at 350°F until golden and crispy.

Make peanut praline by caramelizing sugar and mixing with chopped peanuts. Cool completely and grind into fine dust.