Chocolate Rock Foam

Artisan
Restaurateur
sosa - écume rock chocolat

Ingredients

250 g GUANAJA 70% COUVERTURE 125 g COCOA BUTTER 3 g SOSA Soy Lecithin Powder FOAM KIT

Melt the COCOA BUTTER at 105-115°F (40-45°C) and mix in the Lecithin Powder.
Add the melted chocolate and mix.
At 130°F (55°C), use a foam kit machine to give the mixture a frothy texture.
As soon as you have the amount you need, store in the freezer.
You can then break it into pieces to decorate a dessert or tart.

Note: This recipe cannot be frozen.

Find out how to use the Foam Kit here.