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Air Chocolate

5 from 6 votes
Total Time 2 hrs 30 mins
Course Dinner
Cuisine European
Servings 1 people

Ingredients
 

  • 250 g White chocolate
  • 250 g Dark chocolate
  • 100 ml Sunflower oil

Instructions
 

Preface:

  • A "powerful" siphon is required for this recipe. I only have a small one with a capacity of 250 ml. But that's enough. For the amount given here you have to fill it a second time (after it has been cleaned!). Of course, this does not apply to a larger one. Then you need 2 small flat bowls (about 15 x 10 cm) if possible (not only for the 2 types). The smaller, the higher the chocolate plate will be. They can be made of any material. In the case of solid molds made of plastic or porcelain, you first have to rinse them with cold water and then line them with plastic film as smoothly as possible. I have small, flexible, thin, flat, soft plastic bowls that can be re-used over and over again. There you can overturn the chocolate platters without having to prepare them beforehand. But you can also spray the mass onto a sheet of metal lined with foil, only there it runs wide and is not very thick.

Manufacturing:

  • Prepare both types of chocolate one after the other. If you only like one variety, then take the 100 ml of oil at a time. With 2 different types each 50 ml.
  • Coarsely grind the chocolate and melt it over a medium heat over a water bath. Then remove the saucepan from the heat and stir in the oil thoroughly with a whisk until it is no longer visible. Then pour through a sieve, collect in a bowl, then pour into the siphon, screw it on tightly, attach the star nozzle and screw on an oxygen capsule. Until the hissing stops. Shake the bottle very vigorously. Then unscrew the capsule and use a second one as before. Shake vigorously here too.
  • Then hold the bottle vertically and squirt the chocolate into the bowl with a short distance. This until nothing comes out and it no longer hisses. Then immediately (without shaking it as much as possible) put the bowl in the refrigerator. It takes approx. 1 - 2 hours to harden. Then do the same with the second portion.
  • If you have a larger siphon with twice the capacity than 250 ml and only want to make one type, the entire mass can be put in at once. But then you have to screw on 4 capsules one after the other and shake vigorously each time.
  • The above quantity of ingredients refers to 2 bars of 300 g each.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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