Serving inspirationRecipe · Aeration
AERATED CHOCOLATE
Light, porous chocolate with a delicate crisp texture.
From the Culinary Guide · Samuel Widmer · page 3.
INGREDIENTS
- Dark chocolate250 g
- Rapeseed oil25 g
- VEGG WHITE25 g
The VEGG WHITE touchFresh passion fruit in the photograph is a serving suggestion.
MAKE IT HAPPEN
- Melt the chocolate and stir in the rapeseed oil.
- Add VEGG WHITE and whisk vigorously until combined.
- Transfer to an iSi siphon and charge with two cartridges.
- Dispense into an airtight container, filling it about one third. Optionally use a vacuum chamber to let it rise to the rim.
- Cool, open and use chilled.