Wednesday, 6 March 2013

Recipe -- Frozen Chocolate Air

1 cup water
85 grams good quality dark chocolate, finely chopped
2 grams soy lecithin

1- In a small saucepan over medium-low heat mix the water and chopped chocolate.  Stir and bring to a boil.
2- Pour the mixture into a wide container and refrigerate the mixture until quite cold.
3- Dissolve the soy lecithin into the mixture and mix with a hand blender from top to bottom to incorporate maximum air.
4- When maximum foam is achieved, freeze the mixture as quickly as possible.
5- To serve either spoon or slice the foam and serve immediately.

(Recipe based on a Chocolate Wind recipe from molecule-r recipes.)

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