Hot Chocolate Foam

Step 1 Hot Chocolate Foam

The ingredients

320g	(39,5%)	Whole milk
100g	(12,3%)	35% liquid cream
150g	(18.5%)	Whole eggs
30g	(3,7%)	Sugar
60g	(7,4%)	Hot Espuma ()
150g	(18.5%)	75% black cover
810g	(100%)	TOTAL

Process

Bring the milk and cream to a boil, then pour over the eggs, sugar, and hot, blanched Espuma.
Cook at 82°C, then pour over the chocolate, blend, and strain through a fine-mesh sieve.
Pour into the siphon and charge with gas according to the siphon’s size. Shake well before use.
Keep warm in a bain-marie at 50°C while serving.

Assembly and information

You can chill the espuma to store it in a vacuum-sealed bag, then reheat it to 55°C to transfer it to a siphon and serve it warm.
Use a hot siphon to retain heat longer, or keep it in a water bath while serving.

Board

Hot foam stays hot and stable longer than traditional foam, allowing it to be served at the table without losing its texture.