Caviar box - Dismountable alginate pearl machine - 100% Chef

Small-calibre spherification taken to the next level

The Caviar Box by 100% Chef is designed to produce small-calibre pearls — caviar format — with a consistency and output rate that no manual technique can match. In a single operation, its 96 simultaneous tubes release as many perfectly uniform pearls into the setting bath. A professional result, reproducible across every service.

For larger-diameter spheres, explore our other 100% Chef spherification tools in the range.

See the Caviar Box in action

Why choose the Caviar Box?

High-volume, high-speed production. Ideal for high-paced services, it delivers hundreds of pearls with no effort and no compromise on consistency — a decisive advantage in both gastronomy and banqueting.

Express dismounting and cleaning. The only spherification tool of its kind that is fully dismountable: its quick-release system allows thorough cleaning in moments and reassembly in just 20 seconds.

Versatile. The Caviar Box pairs with the Teppan Nitro Salva-G (ref. 120/0021) to create Nitro Dots or frozen spheres, sweet or savoury.

Step-by-step instructions

1. Prepare the alginate solution

Gradually sprinkle 2.5 g of Sosa Alginate into 500 ml of your chosen liquid (fruit juice, vegetable juice, stock…). Blend with a hand mixer until fully dissolved, then leave to rest for 30 to 45 minutes to eliminate lumps. Add the alginate to two thirds of the liquid first, then incorporate the remainder. Vacuum-processing the mixture removes residual air bubbles for cleaner, more regular pearls.

Note: if working with acidic liquids (citrus, tomato, vinaigrette), the addition of Sosa Citras (sodium citrate) may be necessary to correct pH and ensure proper hydration of the alginate.

2. Prepare the calcium bath

Dissolve 2.5 g of Sosa Clorur in 500 g of water (proportions may vary depending on the recipe). Always use a precision scale reading to one tenth of a gram to ensure consistency from one service to the next.

3. Spherify with the Caviar Box

Pour the alginate solution into the Caviar Box lid, insert the tube section, then load the syringe with 5 ml extra solution to build the necessary pressure. Invert the Caviar Box over the calcium bath and slowly inject the extra solution: the pressure releases all 96 drops simultaneously. Keep the box perfectly horizontal to ensure even distribution across all tubes.

After 30 seconds, retrieve the pearls, rinse them in an ice water bath and serve immediately. The longer the pearls remain in the calcium bath, the firmer their texture will become.

Essential Sosa ingredients

The Caviar Box delivers its full potential when used with Sosa spherification gelling agents:

• Alginate (sodium alginate) — base solution for direct spherification
• Clorur (calcium chloride) — setting bath for direct spherification
• Gluconolactat (calcium gluconolactate) — for reverse spherification, without bitterness
• Citrate (sodium citrate) — pH corrector for acidic liquids

Browse our full Sosa spherification range to build your recipes.

Material: Food-grade plastic  |  Dimensions: 13 × 18 × 5 cm