Whipped cream is a traditional preparation obtained through the introduction of air bubbles in “cream”, i.e., the emulsified system obtained by the creaming of milk from Bos taurus. Chocolate Chantilly, in particular, was proposed as a generalization of the classic process of whipping cream: first, the application was made using chocolate emulsions. The successful production of chocolate Chantilly led the author immediately to test other emulsions made from other food ingredients containing fat, such as cheese, foie gras, butter, brown butter, and even olive oil, producing products such as cheese Chantilly, foie gras Chantilly, butter Chantilly, olive oil Chantilly, etc. However, heating chocolate in water can make an emulsion, and indeed, the prediction that one would get a foam by whipping a chocolate emulsion was a success; the author demonstrated the “chocolate Chantilly” during a lecture at the Chocolate Fair in Paris in December 1995.