The cacao nib and liqueur foam is a bold creation that seduces palates in search of new sensations, combining the aromatic power of cocoa in its purest state with the lightness of an airy foam. Cacao nibs, also known as “nibs”, are small pieces of roasted and shelled cocoa beans.

For this recipe, we opted for the texturizer Proespuma frío, an innovative solution that allows you to make stable and light cold foams in a simple way. Just mix the ingredients, add the Proespuma frío, and pour the preparation into a siphon. After charging the siphon with a gas capsule and shaking well, you will obtain a creamy and airy foam, ready to enhance your dishes in a matter of seconds.

It is important to note that this foam is not suitable for freezing: its texture and stability are designed for immediate consumption, thus preserving all the freshness and aroma of the cocoa and liqueur.

The versatility of this foam makes it a creative resource for restaurants: it can accompany chocolate desserts, fresh fruits, ice cream or even add an original touch to cocktails and haute cuisine presentations. The carefully chosen liqueur adds an aromatic and sophisticated note that enhances the sensory experience.