FAQs

How to make Chocolate foam, chantilly and dessert with Carrageenan?

3.5 g carrageenan (0.28%)

600 mL water

200 g melted chocolate

400 g dairy cream

50 g sugar

1 teaspoon of instant coffee

Heat all ingredients to minimum 80 °C a few minutes.

Gel: Leave to set. A gel will form.

For the best hydrocolloid solution tailored to your specific product, please feel free to contact our technical support team at info@cagcolloids.com.