Chocolate mousses

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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