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.

Makes 250g.

Spun chocolate

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




couverture chocolate, 70% cocoa



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 repeat.
  • 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.

Previous page