Dried Hydrangea of Cocoa

This dish is the end product of a research process in which Mugaritz teamed up with the world of science, driven by Andoni Luis Aduriz's team's obsession with "lightness or airy exuberance." The challenge was to create the largest bubbles possible. In order to do this, they worked with physicists who helped them to adapt the idea of producing the bubbles with the machines that create bubbles in aquariums. One decade, several bubbles of all different kinds (chocolate, honey, beetroot, etc.), and one scientific article later, they managed to set the bubbles to make them stable, and freeze-dry them to create the delicious, delicate "dried hydrangea of cocoa."