Gastronomixs

Spun chocolate

A technique that produces whimsical three-dimensional shapes and is wonderfully suited to contemporary design. This recipe is based on the fact that pure alcohol remains liquid at -18°C, but becomes ice-cold. The ice-cold temperature of the liquid ensures that the chocolate will immediately solidify upon contact with the alcohol.

Spun chocolate

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Ingredients

 

 

couverture chocolate, 70% cocoa

1

l

refined alcohol 94%

Preparation method

  • Pour the alcohol into a deep dish and store in the freezer for at least half a day. The alcohol should freeze to a temperature of -18°C.
  • Bring the chocolate to the right temperature and transfer to a piping bag or cone.
  • Squeeze the chocolate, using a fast twirling movement, into the alcohol and allow to set for a few minutes.
  • Take the chocolate garnish out of the alcohol and continue as follows:
  • Allow the alcohol to evaporate from the chocolate and store the garnish in an air-tight container with silicone granules.

Serving suggestions

  • As part of a dessert, e.g. with blueberries, yoghurt and lime.
  • As a friandise.
  • This technique allows for a lot of creativity: you could, for instance, squeeze the chocolate in twig-like shapes and powder them with cocoa.

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