LINDO,ADOREY CHEF.ESFERAS

The sphere has been a big player in our food. It is the most simple and the most sophisticated shape, that can stand alone or as a part of other components. It always feels to me that a sphere is sufficient on its own and does not need much accompaniment. Does the elegance come from the simplicity? Does complexity sometimes mask the beauty of certain flavors and components? It does, but it also can be boring or uninteresting if it doesn't fulfill the eyes and the appetite.

We use all kinds of molds, from stainless steel to custom silicon that range from an half sphere to a full sphere. We also use squeeze bottles with extremely small tips to pipe stable emulsion into a spherical shape. All kind of preparations can easily fit into that shape. From a thinly sliced avocado, to melted chocolate, liquid set with gellan, lobster mousse baked into a silicon mold or just a simple ball of ice.