Aerated milk chocolate
This recipe puts chocolate in the spotlight. The air bubbles make it deliciously soft in the mouth, but also release the aromas perfectly. Use premium chocolate for best results.
In this component we use the Henkelman vacuum machine. This professional chamber vacuum machine allows you to package, store and prepare more efficiently.
Makes 880g.
Allergens and dietary requirements
- Cow's milk
- Lactose
- Soy
- Vegetarian
Ingredients
Preparation method
Put 4 vacuum storage containers with matching plastic trays (from 500 to 650 ml) in the freezer.
Place a half-litre siphon in a warming cabinet at 50°C.
Vacuum seal the milk chocolate and cocoa butter in a vacuum bag.
Place the vacuum bag in a water bath at 45°C for 15 to 20 minutes, until the chocolate is completely melted.
Strain the mixture and put it in the heated siphon with one cartridge.
Pipe the mixture in a smooth, even layer of approximately 1 cm in the plastic tray.
Place the trays in the vacuum storage container. Then put it in a suitable vacuum bag (40x25 cm) and seal to 55% using the vacuum machine - the mixture will have significantly increased in volume.
Freeze for at least 4 hours to set.
Ensure that you use up the entire recipe at once to prevent the chocolate from hardening in the siphon. Rinse it immediately under hot water after use.
Release the aerated chocolate and break or cut it into pieces.
Allow it to come to room temperature before serving.
Serving suggestions
- Delicious in a dish with tangerine, pumpkin, and caramel.
- Pairs well with cinnamon, cherry, and whipped cream.
- Perfect with the friandises.
