In the constant of surprising presentations in gastronomy, the recipe for Translucent Soup of Grué de cacao represents one of those elaborations that defies the usual and elevates the technical at the service of flavor. This preparation is based on the use of CLEAR XANTHAN GUM, a state-of-the-art thickener that allows texturizing liquids without losing its transparency, which is essential to achieve the unique visual effect of a soup that looks like water… but has an unmistakable aromatic power.
The recipe is based on cocoa gruè, the soul of cocoa before it is transformed into chocolate, which infuses the preparation with deep, bitter and slightly roasted notes. This soup not only provides visual impact, but also a perfect contrast of flavors for creative dishes, from sweet proposals to more savory applications.
The CLEAR XANTHAN GUM allows us to maintain a fluid texture, slightly unctuous, but visually clear. Thus, we achieve that this soup works both as a tasting element, a sauce or a base for a complex dessert. A minimalist recipe in appearance, but full of technique and flavor.
Some recipes do not need to be complicated to be extraordinary. The chive, garlic, and parsley mayonnaise by Carlos Maestre is exactly that: a sauce with classic roots and recognizable market ingredients, but executed with a technical precision that elevates it above any conventional mayonnaise. And the ingredient that makes it possible is Promayo, our […]
The olive is much more than a fruit. It is culture, territory, and Mediterranean identity distilled into a single bite. From Greek olive groves to Andalusian oil mills, the olive has defined for millennia the way people cook, preserve and think about gastronomy across the entire Mediterranean arc. And if there is one ingredient that […]
Escabeche is one of the oldest and most deeply rooted culinary techniques in Spanish gastronomy. Its name comes from the Arabic iskebech, meaning “vinegar stew,” and was introduced to the Iberian Peninsula during the Arab occupation, originally as a food preservation method, particularly for fish. The first written appearance of the term in Castilian Spanish […]
938 666 094
sosa@sosa.cat