HOT CHOCOLATE FOAM
Heat milk and cream until boiling point.
Mix the Pro-Espuma hot and mix with a hand mixer.
Pour this mixture on the melted chocolat.
Put the mixture in the siphon and keep in a "bain marie " at 65ºC.
Heat milk and cream until boiling point.
Mix the Pro-Espuma hot and mix with a hand mixer.
Pour this mixture on the melted chocolat.
Put the mixture in the siphon and keep in a "bain marie " at 65ºC.