100% chocolate mousse
You have some chocolate and ice cubes? And you dream of a tasty moss for the dessert ? This is possible thanks to the molecular cuisine. Fill a salad bowl with ice cubes and place a bowl inside, and put everything in a cool place. Meanwhile, melt squares of chocolate with a little water. Pour the unit into the bowl and beat with an electric mixer. The chocolate will gradually emulsify and turn into foam!
Internet, ideal for finding certain ingredients
At Easter, forget the eggs to look in the garden. And replace them with shells filled with pearls of chocolate. To make this caviar and customize your dessertsyou need: tap water, bottled water low in calcium, chocolate and ... alginate as well as calcium chloride. Yes but here, where to find these last two ingredients? To find them, go to websites specialized in molecular cuisine. There you will find the equipment, receipts but also kits to start, and make pearls, jellies and other surprising mousses.