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1) Ingredients and Formulation.Identify other techniques/ ingredients to help lighten the mousse.
- the texture of whipped cream must be soft peak.
Why of the all following method you choose this?
2) Temperature
Why is it necessary for us to ensure the chocolate is the right temperature when making mousse?
-because of the unique crystallization properties of the cocoa powder and its behavior over diff temp ranges
Which temperature range is best to start folding in the whipped cream?
-35-41 degree celsius
3) Emulsion
When folding which of the following must you take note more to create a proper emulsion and why?
1) Egg White Foaming (meringue)
- egg whites are whipped till soft peak and later add sugar til smooth.
2) Egg / Yolk Foaming (pata bombe)
-Egg yolk helps maintain smooth emulsion therefore, it is commonly used in chocolate mousse
 

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