The new technique from 100%Chef revolutionises spherification, optimising the process to make it faster, more precise and with no margin for error. Thanks to the optimised design of its beakers, you can easily obtain rounder, more uniform and more voluminous spheres.

This method is based on spherification in two stages:

1. Forming the skin in the container, achieving a perfect shape.

2. Hardening in the alginate bath for greater stability.

With SPHERE CHEF, creating spheres has never been easier.

Its system allows spheres from 2 cm to 7 cm to be produced with total precision, optimising the reverse spherification technique. Both beginners and professional chefs can enjoy a high-level culinary experience without complications.

This kit is designed to perfect and streamline the invers spherification technique, allowing both beginners and professional chefs to enjoy a high-level culinary experience without complications.

When you buy SPHERE CHEF, you can download a manual of recipes and techniques to help you get the most out of it. 

With SPHERE CHEF, you will achieve perfect spheres in every preparation.

What is invers spherification?

Inverse spherification is a culinary technique that encapsulates liquids in a gel membrane, creating spheres with a liquid interior. This process occurs when sodium alginate comes into contact with calcium ions, generating irreversible and heat-resistant gelification.

The result: spheres with a delicate texture and a burst of flavour in every bite.

With SPHERE CHEF, this process becomes faster, more precise and accessible to everyone.

The kit includes:

16 SPHERE glasses in four sizes (S, M, L, XL), designed to guarantee perfect spheres and avoid manual errors.

2 alginate bottles (400 ml) with fine nozzles for precise dosing.

Liquid dispenser with piston, ideal for applying juices, pulps, smoothies and sauces evenly.

LOTUS spoons (Oval and Round), designed to collect the spheres without damaging them, with perforations for quick draining.

Samples of additives for spherification: Alginate, Gluco and Xanthan gum.