milk chocolate mousse

Chocolate mousses

study chocolate mousse molecular structure
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: 

1. Chocolate bavarois
2. Crème anglaise-based mousse
3. Pâte à bombe-based mousse
4. Ganache-based mousse
5. Chocolate chiboust
6. Egg white-based mousse

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