Water and Chocolate Chocolate Mousse
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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 | 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?). |