Difference between revisions of "Water and Chocolate Chocolate Mousse"
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| 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% || 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. | ||
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+ | | 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. | ||
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Revision as of 15:38, 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 | 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. |