Chocolate foams represent one of the most delicate territories in contemporary pastry. Achieving an airy texture that maintains the aromatic intensity of cocoa, without losing structure or definition, requires a deep understanding of how sugars, fats, and emulsifiers interact. In this recipe, developed by Javier Guillén, we work with Valrhona’s Guanaja 70% chocolate, a grand […]

Redcurrant Bubble Foam is a recipe designed to surprise both by its appearance and its texture. Using Sucro Emul as an emulsifier, we can introduce air into the mixture and create light and stable bubbles, which provide a unique sensation in the mouth and a spectacular presentation. The base of this foam is a high-quality […]

The coffee meringue is a classic preparation reinterpreted from a technical and contemporary perspective, where control of flavor and stability of the whipped mixture make the difference. In this recipe we have worked with our new 2026 launch, Albuwhip Free Range, a 100% egg white powdered albumen with responsible and controlled origin from free-range hens; […]