Esferiko® Pro lets you transform a wide variety of liquids into spheres, revolutionizing creative cuisine

The democratization of spherification in the kitchen

After eight years perfecting the culinary technique of spherification, Esferiko comes to HOSTELCO to present ESFERIKO® Pro, a revolutionary breakthrough for the chefs numbering among the culinary elite in contemporary cuisine, allowing them to turn a wide variety of liquids into spheres (Esferikos).

Until now this laborious technique required manual dexterity that only the most skilled chefs could conquer, and a considerable investment of time and effort. Esferiko® Pro has managed to democratize spherifications, and is endorsed by Ferrán Adrià, creator of this technique at the restaurant El Bulli in 2003. The emergence of Esferiko® Pro on the culinary scene marks a significant advance in cooking creativity, regardless of an establishment’s style.

The model, which will go on sale in mid-2024, was developed at Eriko, a company based in Blanes and headed by engineer and entrepreneur Kimi Ridaura, who collaborated on it with electronic engineer Martí Bonamusa. Esferiko® Pro, which arrives in Barcelona after causing a sensation at Madrid Fusión, emerges as a must-have in the kitchen, substantially slashing production times, perfecting the execution of the sphere, and providing unlimited versatility in the preparation of recipes, both sweet and savoury.