200 ml water
225 gr quality bittersweet chocolate (a scant 8 oz), chopped coarsely
Place the water and chocolate into a small heavy saucepan over medium heat to melt. Stir the chocolate in the pan until completely melted.
Have ready two bowls, one that will sit inside the other. Into the bigger bowl, put some ice and a little water, and place in it the smaller bowl. Pour the melted chocolate into the smaller bowl and whisk over ice - the mixture will gradually thicken and take on the appearance of whipped cream, at which point it is ready to serve.
I used a hand-held electric mixer with a whisk attachment and it took 3 minutes.Be careful not to over whip it, but if you do simply put it back into the pan and start again.
I followed this exactly save the use of the stick blender w wisk attachment ( i just wisked by hand. I've made a bit of mayonaise/hollendaise in the past) which man have been my issue.
The chocolate would whip up to beautiful soft peaks and then when coaxed any stiffer, it would completly break down, back to its totally slack state, but couldnt be whipped up again till brought back up to the total melt point.
I was wondering if anyone has had better luck with this and also if anyone knew a bit more about the molecular basis of this technique.
Really all I know about chocolate and water, is when i've worked with chocolate, esp. tempering chocolate by hand, getting water even close to your chocolate is bad news, as even a drop of water thickens the chocolate and makes it impossible to temper, so obviously this technique uses that reaction to its benifit.
Is it the incorporation of air with wisking? the aggitation? the heat to cool?
Edited by GNV//PDX, 14 April 2010 - 11:27 AM.