Salted Chocolate Dalgona Foam
This salted chocolate dalgona foam is doing a lot of heavy lifting. Thick, velvety, lightly sweet, and just salty enough to keep things in check, it adds texture and contrast to coffee cocktails that already lean rich.
On an Espresso Martini, it softens the bitterness and adds a dessert-like finish. On a Carajillo, it plays perfectly with the vanilla and spice, turning each sip into layers instead of one-note coffee.
Same drink, totally different experience once the foam hits the glass.
Cheers, y'all!
ingredients:
2 tsp Instant Espresso
2 tsp Demerara Sugar
1 oz | 30 ml Licor 43 Chocolate
1 oz | 30 ml Water
1 heavy pinch Smoked Sea Salt
instructions:
Combine all ingredients into a glass and froth using a coffee foamer for 15-20 seconds or until foam has stiff peaks.
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