Ephemeral Chocolate Foam

Restaurateur
Sucre Emul Ephemeral Chocolate Foam Sosa

Ingredients

375 g Eau
185 g COUVERTURE GUANAJA 70 %
2,5 g Sucre Emul SOSA
FOAM KIT

Heat the water to 105°F (40°C) and combine with the chocolate to form an emulsion.
Add the Sucro Emul and mix using an immersion blender.
Use a foam kit machine to help you make a foam.
Use the foam as soon as it has the texture you want, or freeze it so it is set and stable.

Note: This recipe cannot be frozen.

Find out how to use the Foam Kit here.

Download the recipe

Javier Guillén
Chef’s tip
Javier Guillén

The more sugar a foam contains, the bigger its air bubbles.
Foams are more stable when they are made using Sucro Emul instead of lecithin powder.