Product overview
Milky Foams

The primary objective in the 18th century was to produce a product that was both voluminous and low in density, so as to generate a supple, melt-in-the-mouth texture. The archetype is a chocolate dessert invented by a Swiss chef to King Louis XIV, Charles Fazi. Also in the 18th century, a chef by the name of Menon called it "mousse au chocolat". In 1820, Viard wrote a recipe for chocolate mousse in his book Le Cuisinier royal. The story also goes that the painter Henri de Toulouse-Lautrec invented "chocolate mayonnaise" using a clever mixture of cocoa and beaten eggs, to which he added butter and sugar... (figure 1 ).