Beyond the sphere.

The sphere is left to dehydrate slowly under controlled conditions, allowing water to evaporate while sugars and aromatic compounds concentrate inside. The texture becomes denser, almost candied, and the flavour intensifies dramatically.

An ideal technique for fruit-based or sweet preparations, where what was a delicate burst becomes a deep, chewy bite full of character.

The sphere is loaded with CO₂ under pressure so the liquid inside becomes carbonated. When it bursts in the mouth, the release of flavour is accompanied by a fine tingle of bubbles — adding a third sensation on top of texture and taste.

Particularly striking in fruit, herbal or cocktail-based preparations, where effervescence amplifies aromas and refreshes the palate.

Spheres made with skin 03 (the robust one) can be breaded and fried in hot oil. The exterior turns golden and crunchy in seconds, while the interior remains creamy and intact — a single bite that holds two textures in perfect tension.

The technique behind the Iberian ham sphere and other classic Spanish preparations reimagined from the inside out.

The sphere is coated in a fine layer of caramelised sugar — clear, amber, glossy. As it cools the shell hardens into a thin glass that cracks on contact, releasing the liquid heart underneath in a single shattering bite.

Used mainly in desserts, but also for unexpected savoury contrasts: foie, glazed alliums, sweet-and-sour compositions.

A spirit is added to the plated sphere and set alight at the pass or at the table. The flame burns off the alcohol while leaving behind a layer of toasted aromatic compounds on the surface, plus the unmistakable visual moment of fire.

A finishing technique with a built-in sense of occasion — used to mark the end of a tasting menu or to elevate a signature plate.

Several preparations of different colours are loaded into the system so that the resulting spheres present a marbled, layered or two-toned exterior. The flavour can remain unified or play with multiple notes in the same bite.

A purely visual technique that turns each esferiko into a small unique piece — never quite the same twice.

Instead of leaving the outer membrane neutral, it is built up from an aromatic preparation — herbs, spices, reductions or infusions — so the first contact with the palate already delivers a defined taste, before the inner liquid bursts.

An advanced technique that turns the sphere into a two-layer experience: an aromatic shell wrapped around its core, designed to play with contrast or build complexity in a single bite.

The sphere is exposed to extreme cold — liquid nitrogen or a high-power ultra-freezer — until the outer skin sets hard and the interior locks into a crystalline state. Served immediately, it delivers an icy, almost crystalline bite that fractures on the palate.

A technique designed for theatre and contrast: smoke at service, intense cold on the tongue, and a sharp release of flavour as the sphere breaks.

Non-hydratable solid inclusions — herbs, spices, grains, dehydrated fruit, edible flowers, small crunchy bits — are mixed into the liquid before spherification. The sphere then forms around them, trapping the pieces inside in suspension.

Each bite reveals an unexpected element: a crunch, a herbal note, a colour. A technique that adds depth, texture and surprise to the burst.

Multiple spheres of different flavours, sizes or colours combined in a single presentation. Each one bursts independently, creating a sequence of sensations in the same bite.