Difference between revisions of "Water and Chocolate Chocolate Mousse"
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! Date !! Chocolate Brand !! Chocolate Type !! Ingredients !! % Cacao !! Chocolate Amt (g) !! Water Amt (ml) !! Sugar Amt (g) !! Texture !! Notes | ! Date !! Chocolate Brand !! Chocolate Type !! Ingredients !! % Cacao !! Chocolate Amt (g) !! Water Amt (ml) !! Sugar Amt (g) !! Texture !! Notes | ||
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| − | | | + | | 20180526 | TCHO | 99% Baking | Cacao Beans | 99% | 50 g | 44 ml | 10 g | Too thick | Melted to a form too thick (add water). Set very quickly and too thickly. Slightly undersweet. |
|} | |} | ||
Revision as of 14:57, 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.
| Date | Chocolate Brand | Chocolate Type | Ingredients | % Cacao | Chocolate Amt (g) | Water Amt (ml) | Sugar Amt (g) | Texture | Notes |
|---|---|---|---|---|---|---|---|---|---|
| TCHO | 99% Baking | Cacao Beans | 99% | 50 g | 44 ml | 10 g | Too thick | Melted to a form too thick (add water). Set very quickly and too thickly. Slightly undersweet. |