You've probably at least heard the name Herve Tisa. This is one of my culinary idols! The French scientist-chemist which is all its knowledge was sent to the field of gastronomy and first introduced in the use of the term "molecular cuisine", trying to find a scientific explanation for the taste of food that is wonderfully it worked. He owns a number of revolutionary inventions. For example, the Tis identified that if to egg protein in strictly certain proportion, add water, while whisking it turns out the foam is unbelievable. Thus, in the eyes of the astonished audience of one egg, he was able to prepare 20 liters of mayonnaise! As a rule, Mr Yew reveals most of its secrets, but some still divided. One of such inventions I want to tell you today. Herve himself called this cream mousse analogue of Chantilly, the only difference is that it is made only of chocolate and water. Hard to believe, but it's worth a try and you will see that there is no fraud. Only science!