Chocolate Air


Today we bring you a recipe that defies the limits of convention: the Chocolate Air. Within contemporary gastronomy, airs have become an invaluable tool to surprise and delight diners, adding a dimension of lightness and delicacy to dishes. In this case, we combine the intensity of chocolate with the ethereal smoothness of an air, creating a unique sensory experience that defies traditional expectations.

To achieve this culinary feat, we turned to a key ingredient: soy lecithin. Soy lecithin, a natural emulsifier derived from soybeans, is essential in the creation of airs and other spongy textures in modern cuisine. Its ability to stabilise emulsions and create microscopic air structures in liquids is fundamental to achieving the desired lightness and consistency in our Chocolate Air. With this technical ingredient, we transform chocolate into a gravity-defying experience that captivates the senses.

If you want to know more about aerated texture, we invite you to read: What is aeration? Find out how to produce airy textures.

Chocolate Air


  • 325 g 40% milk chocolate couverture Jivara Valrhona
  • 175 g Cocoa butter Valrhona
  • 10 g Soy lecithin Sosa Ingredients


  • 1 Foam Kit


  • Melt the cocoa butter up to 60 ºC and mix with the soy lecithin.
    175 g Cocoa butter, 10 g Soy lecithin
  • At the same time melt the couverture to 45 ºC and mix itwith the cocoa butter.
    325 g 40% milk chocolate couverture
  • Use the Foam kit to make bubbles at 40 ºC.
  • Leave to crystallise in the freezer for 1 hour and cut into irregular pieces.
  • Keep refrigerated.
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