Yesterday was about first impressions. Today is about honesty.
We pulled the bowls from the fridge this morning to see how our mousses had settled overnight. The classic version had set like a brick — beautiful to look at, but the spoon met resistance. All that careful folding and timing still gave us a mousse that was too firm, more pudding than cloud.
Our Nomoro. mousse had the same issue — just a little too hard — but the flavour? That was already singing. We’d built it with layers that felt alive:
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fresh vanilla scraped straight from the pod
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Jacques chocolate (dark 70% for depth, milk 55% for roundness)
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homemade chocolate bits with soft caramel folded through
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a flicker of orange zest
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a pinch of sea salt to make everything bloom
Even spooning it out cold, you could taste the balance — bitter, sweet, bright, and just enough salt to keep your palate awake. It felt like a story we want to keep telling.
Texture, though, is our next frontier. We want that spoon to glide through, not dig. So tomorrow’s batch will be about air and softness — same flavours, more lift. This will be the mousse we’ll dress up beautifully for the photoshoot, every swirl and curl styled but still true to its taste.
Testing isn’t about failure. It’s about shaping. Day by day, bite by bite, until what’s in our head matches what’s in the bowl.
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