Spoons (Oui Chef)6 porciones
After many tries, I finally created a really good recipe for cold chocolate foam — without using gelatin or special binding agents like Sosa products.
Maybe you’ve noticed this too: when making a cold espuma with gelatin, the texture is often not completely smooth, and the gelatin doesn’t distribute evenly inside the cream whipper.
So I asked myself:
Why not chill the mixture first, then blend it until completely smooth, and only then fill it into the cream whipper?
And it works perfectly.
This chocolate espuma uses only natural ingredients for structure, such as cream and chocolate. Whether you chill it for 30 minutes or leave it in the fridge overnight, the texture stays the same — smooth and creamy every time.
Coming next: banana–brown butter espuma, berry espuma, and espresso espuma — all using the same method:
chill first, blend until smooth, then fill into the cream whipper.
I’m still experimenting. #technique
Heat the cream and milk together with the scraped seeds and the pod of the vanilla bean until just reaching a boil.
In a separate bowl, whisk the egg yolks with the sugar until smooth and slightly pale. Gradually add a small amount of the hot cream–milk mixture to the yolks, whisking continuously to gently temper them.
Return the yolk mixture to the saucepan and cook slowly over low heat, stirring constantly, until it reaches 82 °C (180 °F) and thickens lightly to the consistency of a classic crème anglaise.
Remove the vanilla bean and immediately transfer the mixture into a tall container (such as a measuring jug) to stop the cooking process. Add the dark chocolate and emulsify with an immersion blender until perfectly smooth, taking care not to incorporate air. Best to stir once more with a rubber spatula, as the chocolate tends to settle at the bottom.
Allow the mixture to cool slightly, then cover directly with plastic wrap and refrigerate for at least 4 hours.
Before filling the siphon, briefly blend once more with the immersion blender. Strain through a fine sieve and pour into a 0.5 L iSi siphon. The espuma siphon has been charged with an N₂O cartridge.
The espuma can be served immediately or stored in the refrigerator. Even the next day, the texture remains perfectly smooth, stable, and beautifully pipeable.
Also check out my other espuma recipes. Take a look at the link.
