Chocolate mousses bulletin download - Part 2
Get the second chocolate mousses bulletin
Our Chef and Creative Director Ramon Morató was very curious to learn about the science behind the classic "mousse au chocolat". He met with the Universty of Barcelona and a R&D food engineer, Anne Cazor, to decode what makes the mousse so essential.
To carry out this experiment, we went to the University of Barcelona, more specifically to the Mineralogy department, and looked at the texture of the chocolate mousse under a scanning electron microscope. We also worked with Anne Cazor from Scinnov (R&D company based in Paris) to obtain a scientific explanation on mousses.To put theory into practice, we took six classic mousse recipes for assembling desserts.
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