Difference between revisions of "Water and Chocolate Chocolate Mousse"

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| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 99% || 49 g || 58 ml || 15 g || Granulated brown coconut nectar sugar || Just right || Melted and looked slightly broken/granular. Whisking smoothed it out. Set softly and much more slowly. Still undersweet but good for my tastes. Intense flavors, as usual for this cream/mousse, the water and foaming really opens up the fruity/acid flavors in the chocolate. Put in fridge to see if it sets up more.
 
| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 99% || 49 g || 58 ml || 15 g || Granulated brown coconut nectar sugar || Just right || Melted and looked slightly broken/granular. Whisking smoothed it out. Set softly and much more slowly. Still undersweet but good for my tastes. Intense flavors, as usual for this cream/mousse, the water and foaming really opens up the fruity/acid flavors in the chocolate. Put in fridge to see if it sets up more.
 
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|20180526 || Guittard || Gourmet Baking Bars || Cacao Beans || 100% || 49 g (approx 10 squares) || 58.5 ml || 15 g || Granulated brown coconut nectar sugar || Just right || Melted and looked slightly broken/granular. With more heat, smoothed out a little, but not entirely. Transferred to bowl in ice bath, much more liquid than similar TCHO mixture. More whisking/cooling seemed necessary to set up, but only about a minute in comparison to 10 - 20 seconds with TCHO mix. Again undersweet but good to my tastes. As usual, flavors really open up compared to tasting in bar form. Guittard also has a sort of bitter/smoky taste that comes out. Also put in fridge to see if it sets up more.
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| 20180526 || Guittard || Gourmet Baking Bars || Cacao Beans || 100% || 49 g (approx 10 squares) || 58.5 ml || 15 g || Granulated brown coconut nectar sugar || Just right || Melted and looked slightly broken/granular. With more heat, smoothed out a little, but not entirely. Transferred to bowl in ice bath, much more liquid than similar TCHO mixture. More whisking/cooling seemed necessary to set up, but only about a minute in comparison to 10 - 20 seconds with TCHO mix. Again undersweet but good to my tastes. As usual, flavors really open up compared to tasting in bar form. Guittard also has a sort of bitter/smoky taste that comes out. Also put in fridge to see if it sets up more.
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| 20180526 || Ghirardelli || Premium Baking Bar || Unsweetened Chocolate || 100% || 49 g (approx 3 1/2 squares) || 58 ml || 15 g || Granulated brown coconut nectar sugar || Just right || Melted and looked, again, slightly broken/granular. With more heat, smoothed out a little, but not entirely. Transferred to bowl in ice bath, more liquid like Guittard mixture. Moderate whisking/cooling, about 1 minute. Again undersweet. In this case, profoundly/unpleasantly. Might try another 5 g of sugar later. Bitter taste is very pronounced (maybe try adding salt?).
 
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Revision as of 15:17, 26 May 2018

Introduction and Framing

From Hervé This (interview):

"I invented chocolate Chantilly — how to make a chocolate mousse without eggs, just foaming the chocolate. I was very proud, I got prizes for that. Later I discovered you can make the same with butter, foie gras, or even olive oil, so the invention is nothing [big in itself].

I invented shallot aioli [a mayonnaise-like emulsion usually made with garlic]. Later, I realised that if you grind any plant or animal sample with oil you can make an emulsion. So the number of types of aioli is infinite."

Barebones recipe.

Experiments

Date Chocolate Brand Chocolate Type Ingredients  % Cacao Chocolate Amt (g) Water Amt (ml) Sugar Amt (g) Sugar Type Texture Notes
20180526 TCHO Dark Chocolate Critters for Baking Cacao Beans 99% 50 g 44 ml 10 g Granulated brown coconut nectar sugar Too thick Melted to a form too thick (add water). Set very quickly and too thickly. Slightly undersweet. Good, if intense, with whipped coconut cream.
20180526 TCHO Dark Chocolate Critters for Baking Cacao Beans 99% 49 g 58 ml 15 g Granulated brown coconut nectar sugar Just right Melted and looked slightly broken/granular. Whisking smoothed it out. Set softly and much more slowly. Still undersweet but good for my tastes. Intense flavors, as usual for this cream/mousse, the water and foaming really opens up the fruity/acid flavors in the chocolate. Put in fridge to see if it sets up more.
20180526 Guittard Gourmet Baking Bars Cacao Beans 100% 49 g (approx 10 squares) 58.5 ml 15 g Granulated brown coconut nectar sugar Just right Melted and looked slightly broken/granular. With more heat, smoothed out a little, but not entirely. Transferred to bowl in ice bath, much more liquid than similar TCHO mixture. More whisking/cooling seemed necessary to set up, but only about a minute in comparison to 10 - 20 seconds with TCHO mix. Again undersweet but good to my tastes. As usual, flavors really open up compared to tasting in bar form. Guittard also has a sort of bitter/smoky taste that comes out. Also put in fridge to see if it sets up more. 20180526 Ghirardelli Premium Baking Bar Unsweetened Chocolate 100% 49 g (approx 3 1/2 squares) 58 ml 15 g Granulated brown coconut nectar sugar Just right Melted and looked, again, slightly broken/granular. With more heat, smoothed out a little, but not entirely. Transferred to bowl in ice bath, more liquid like Guittard mixture. Moderate whisking/cooling, about 1 minute. Again undersweet. In this case, profoundly/unpleasantly. Might try another 5 g of sugar later. Bitter taste is very pronounced (maybe try adding salt?).