Chocolate Foaming

A 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.