Hot chocolate foam is an invitation to rediscover the pleasure of chocolate in its lightest and most enveloping form. This recipe, designed to surprise in modern gastronomy, combines the deep aromatic profile of Valrhona’s Alpaco 66% couverture—with its floral notes and elegant bitterness—with the technical magic of Proespuma Hot, a texturizer that allows you to create stable, airy foams even at high temperatures.
The secret of this preparation lies in the use of a siphon, which transforms the mixture into a warm, silky cloud—perfect for topping desserts, pairing with fruit, or simply enjoying on its own in a glass. For the ideal texture, it’s recommended to use two gas cartridges in the siphon, ensuring a well-aerated and homogeneous foam.
A key detail: to serve the foam hot and maintain its perfect texture, it’s essential to keep the siphon in a bain-marie at low temperature until serving. This way, each portion delivers an explosion of flavor and warmth, with the chocolate melting delicately on the palate.
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