11 hours ago, JoNorvelleWalker said:I'm considering that recipe. Could you say any more about your experience making it?
I'm not that person but I've done both his and Heston Blumenthal's versions many times. Heston's version is easier because the chocolate isn't tempered so you can keep the temperature much higher going into the whipper. I've had issues with clogging from solidified chocolate doing Greweling's method a couple times. Makes for a fun whipper cleanup. Heston also adds a small amount of a neutral oil to his version,. He claims it helps with the bubbles and it gives a final texture closer to the commercial aerated chocolate I've had. Regardless of which method is used, you get much larger bubbles by shooting the chocolate into whatever it's being molded in, tossing it in a vacuum sealer, pulling a vacuum until the chocolate expands and leaving it in there to set before releasing the vacuum. I don't own a chamber sealer and no longer have access to the one I used to use so I haven't done the aerated chocolate in a long time. It was really just a novelty thing that was fun to do for a bit anyway, I don't often find myself missing it.
