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."
|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.|