Aero chocolate

    Aero chocolate

    Tyne and Wear, England, UK
    1 person made this


    • 400 grams of 64% cacao Manjari chocolate
    • 150 grams of heavy cream
    • 50 grams of liquid glucose
    • 2 grams of fine sea salt
    • 4 drops of blood orange extract
    • 300 grams of cold water
    • 2.4 grams of agar
    • 0.3 grams of locust bean gum


    1. Have ready eight ounce mason jars.
    2. Put the chocolate, cream, glucose, and salt in a medium bowl, and heat in the microwave until the chocolate has melted. Pour the mixture into a blender and add the blood orange extract.
    3. Pour the water into a small pot. Whisking constantly, sprinkle the agar and locust bean gum into the water and turn the heat to medium-high. Bring to a simmer and cook, stirring, for 5 minutes. Pour the agar mixture over the chocolate in the blender. Puree until combined.
    4. Pour the chocolate mixture into a whipped cream canister. Add two CO2 charges. Dispense the mixture into the Mason jars, filling them to the top. Screw on the lids. (Lids must be screwed on tightly so that when the mixture cools it creates a vacuum in the jar and allows the air bubbles to be captured and set in the gel structures.) Place the jars in the freezer for at least 2 hours to set the gel and make it easy to remove.
    5. To serve, remove the aerated chocolate from the jars by running a butter knife or small offset spatula along the inside of the Mason jar and gently shaking the frozen chocolate out onto a plate. The chunks of chocolate will have a honeycomb texture and intense flavor accented by blood oranges. The aero chocolate may be plated and then brought to room temperature before serving, if desired.

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