Spanish Cooking Techniques: Chocolate Foaming

Today we're going to look at a traditional cooking technique used in Spain to prepare delicious desserts: chocolate foaming. This is a very quick and easy recipe, and this technique requires 3 basic ingredients:


750 g chocolate
300 g water
5 g soy lecithin


Start by boiling the water in a pot. Once it's boiling, put the chocolate in a mixing bowl and add the hot water while whisking until you get a uniform liquid. If you want to make it sweeter, add sugar to taste.


When the chocolate is ready, add the soy lecithin and continue mixing until a foam forms.


Once you've created a foam, separate it from the rest of the liquid, add it to the mould of your choice and put it in the freezer for 5 minutes.


After that, your chocolate foam is ready to eat!


White chocolate can also be used in this recipe, in the same quantity.


Discover more Spanish cooking techniques on our YouTube channel https://www.youtube.com/watch?v=2qTzxpjaJxs&list=PL9Vifd4YLOLIoqgPgz6Ja8ruUXW1Lwgy4


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