Frozen Aero chocolate

A variation on the Aero chocolate bar. The foam will first feel ice-cold and then melt immediately, creating an extraordinary sensation in the mouth.

Makes 1400g.

Frozen Aero chocolate

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couverture chocolate, 70% cocoa

Preparation method

  • Line a mould with greaseproof paper and place it in the freezer.
  • Finely chop the chocolate and mix it with the lecithin.
  • Heat the water to approx. 90°C and pour it onto the chocolate/lecithin mixture.
  • Blend with a hand-held blender and leave to cool to 50°C.
  • Froth it up using a hand-held blender and leave it to rest for a moment to stabilise the foam.
  • Spoon the foam into the frozen moulds and immediately place in the freezer.
  • Freeze for several hours, carefully covering the mixture to prevent it from absorbing other smells.
  • Turn it out onto an ice-cold plate just before serving and use immediately.

Serving suggestions

  • As a dessert in itself, served with crunchy garnishes such as candied nuts, and freeze-dried fruit.
  • As part of a dessert, e.g. with chocolate, caramel, yoghurt, and citrus fruit textures.
  • as part of friandises.

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