Water and Chocolate Chocolate Mousse

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Revision as of 14:02, 26 May 2018 by Malcolm (talk | contribs) (Experiments)
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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.