The Spherificator is the world’s first automatic pearl making tool It is a handheld device that can produce up to 10kg of pearls everyday. This is a great tool for foodies, chefs, bartenders and much more! Chefs are constantly looking for ways to push the boundaries of what is possible in a culinary context. For years the Molecular Gastronomy community has been using techniques to create dishes that challenge culinary norms and present food in a way that is familiar, yet extremely different. One of these methods is spherification. The process is used to create caviar like balls that can take on any flavour, sauce or topping. Alginate, a seaweed extract, is mixed with Calcium to form a pearl like shape. This is the same process that our newest product, the Spherificator, replicates.
Spherification usually requires using a pipette or syringe to make beads out of liquified food and sodium alginate, which is dispensed into a water and calcium chloride mix, causing a chemical reaction that encapsulates the liquid in a membrane. The Spherificator takes the place of the syringe or pipette, shooting out the liquid mixture into the solution. The result is a “popping boba,” which bursts when squeezed.The small appliance has three nozzles you can detach for different-sized pearls, and you can vary the pearl-making speed based on how thick your mixture is. With its seven-ounce capacity, you should be able to get between 200 and 250 spheres with each use. Some of the recipes the makers suggest include a red onion and red wine vinegar concoction for oysters, a side of mint beads for cheesecake, and pearls suspended in champagne for raising a glass and making your next toast.