The original recipe for this I found (I think) in this Zumbo book.
It was part of some huge complicated dessert recipe, but I just made this part, and it was amazing!
Milk Chocolate Aero
Ingredients:
500g milk chocolate [the best is callebaut, but sicao, or baking chocolate does work too]
125g cocoa butter [this you have to buy from specialist hospitality shops]
Method.
Step 1: line a tin with grease-proof paper [I use my square brownie tin], and place it in the freezer
Step 2: put the ingredients in a bowl over a pan of simmering water, and melt and stir until smooth
Step 3: allow the mixture to cool until 45oC [this part is actually really important so as to not seize up the cream canister]
Step 4: pour the cooled mixture into a 500ml cream canister, use 2 N2O bulbs, and pipe into the frozen tray
Step 5: place in the freezer for 5 minutes, and then refrigerate
My notes:
Don't use cheap chocolate, compound chocolate, or normal eating chocolate [like Cadbury] - it doesn't work as well.
Use these measurements for a 500ml cream canister - they don't work if they're too empty or too full!
Work fast and be patient - letting the chocolate cool too much, or pouring it in while it's too hot, or leaving it in the canister for too long will result in seizing the canister. I've done it.. I can promise you it's annoying and not at all ideal.
You can make thin ones..
Or you can dip them in dark chocolate..
I wouldn't recommend making this with dark chocolate though [too dense]..
You could infuse oils, or herbs into the chocolate - to make orange, coconut, mint.. the possibilities are endless. You could try white chocolate - I haven't tried it yet so let me know how it is!
Have fun with it - whatever you try, you will end up with delicious, bubbly goodness!
And don't be too disheartened if it doesn't work the first time.. it takes a little practice, but it is so, so worth it in the end :)
This was one of my favourite achievements - enjoy :)
Hx
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