Decoding Chocolate Mousse by Cacao Barry
Posted by Mid America Gourmet on
Discover the science behind Chocolate Mousse from Cacao Barry LAB. In this bulletin we take a look at the world of chocolate mousses used for assembling desserts. fine answers to questions like: how is stability affected if cream is not used as an aerating agent? or how does egg product affect the final texture, and does it matter whether they are beaten or not?
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