Whipping chocolate is a very simple process. All whipping up a foam requires is a fat, water and sugar (or another material) to stabilize the mixture. You don't even need to add eggs! It creates a new texture while making it easier to infuse different flavors into the chocolate.
While carbonating fruit may be a little more tricky, it isn't rocket science (although there is a certain amount of science involved). All you need to do is compress enough carbon dioxide gas in the presence of the fruit in order to force the carbon dioxide into the fruit.
Here are directions to making an interesting new treat.
While carbonating fruit may be a little more tricky, it isn't rocket science (although there is a certain amount of science involved). All you need to do is compress enough carbon dioxide gas in the presence of the fruit in order to force the carbon dioxide into the fruit.
Here are directions to making an interesting new treat.
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Signing UpStep 1: Making a foamy emulsion
The theory behind whipped chocolate is the same as that for whipping cream up into a foam. You must start with an emulsion of fat and water. Air is forced into the cream (or chocolate) by beating. Then, instead of the air leaving the cream, the fat droplets stop it from reaching the surface. Thus, little bubbles are created inside of the cream, supported by the fat. The cream swells up and voila, you have whipped cream: an airy substance able to support its own weight without collapsing.
So what we have to do is create a fat emulsion imitating cream and it should whip up into a foam. The way you make chocolate imitate cream is make sure the chocolate has the right amount of fat and water. About 70% cocoa solids works well, so use dark chocolate. Then we melt it all down in order to homogenize it, spreading all of the ingredients out equally within the liquid.
So what we have to do is create a fat emulsion imitating cream and it should whip up into a foam. The way you make chocolate imitate cream is make sure the chocolate has the right amount of fat and water. About 70% cocoa solids works well, so use dark chocolate. Then we melt it all down in order to homogenize it, spreading all of the ingredients out equally within the liquid.
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What a winner of a thing!
I'm going to make it for my friends (even the one trying "vegan" for a time with the bacon fat as a secret ingredient) and blow their socks off as well!
I'm also considering making a truffle kind of deal with it for that enhanced hard chocolate outside and airy inside textural freak out.
Thanks for the killer recipe.
Yum.
Please think of that next time you want to do something for your friends.
Around here, Ralphs grocery has a little freezer of it near the front. There's also a butcher shop with frozen exotic meats that sells it. Sometimes Wal Mart does, too. Just be aware if you haven't worked with it before that it's so cold it burns and you need to wear insulated gloves. Have fun!
Mini Mo's Bacon Bar Mini Mo's Bacon Bar Applewood smoked bacon + Alder wood smoked salt + deep milk chocolate
$2.50 Vosges Favorite
Burn me at STEAK with a drizzle of chocolate, please! Molecular gastronomy is not for the faint at heart. ;-)