“Chocolate Rocks” Foam

Airy foams have become an essential creative resource in contemporary pastry and cuisine. They allow for the transformation of intense ingredients into light, voluminous bites with rich texture and aroma. In this recipe, we present the “Chocolate Rocks” Foam, a simple yet surprisingly delicious creation where the chocolate becomes ethereal without losing its depth.

To achieve this texture, we use Soy Lecithin as an emulsifying and aerating agent. Thanks to it, we can incorporate a large amount of air into the mixture, creating a stable foam that maintains its shape. With the help of the Foam Kit, we only need to whisk vigorously until we obtain fine and abundant bubbles, pour the foam into the desired mold, and place it in the freezer for a few minutes to set its structure.

The chocolate chosen is Valrhona’s Guanaja, known for its 70% cocoa intensity and its warm, bitter notes that provide a deep and elegant flavor. Thanks to its aromatic profile, even when aerated, the experience remains complete and satisfying.

It is important to note that, although the foam goes through the freezer to stabilize, we do not recommend refreezing it once finished, as it could lose its light and brittle texture.