This cool, frozen aerated chocolate wind, is neat way to add something cool to a plate in a restaurant or at home, providing you have the right equipment. It’s a fairly simple molecular gastronomy type technique that can be a great addition to your gourmet desserts. I’ve used different versions of this recipe in the past and they haven’t worked properly, not for me at least. This method yields way more chocolate wind in way less time than other methods I’ve seen using soy lecithin for example. I love adding elements like this to plates just to give it a little more flavour or interesting texture/ temperature. Thanks to anyone who has subscribed over the past few days. I appreciate it immensely and hope to keep making lots of great chef and culinary related content here on KAC!
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