Water and Chocolate Chocolate Mousse

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	99% 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	99% Baking	Cacao Beans	99%	49 g	58 ml	15 g	Granulated brown coconut nector 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.