Chocolate mousses bulletin Part 2

To decode what makes the mousse so essential, 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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