Tonight I made chocolate souffle. Sort of. The ingredients for this recipe are as follows:
Chocolate
Thats it! Well, and any seasoning you might want to add.
Using the magical properties of chocolate's crystalline structure, these confections are essentially souffled truffles-minus the cream.
Take tempered chocolate (melted) and put it into a warm iSi. You want it to be warm so the chocolate doesn't set up, but not so hot it knocks the chocolate out of temper. Load with CO2 and dispense, let set up, and cover/decorate as you please.
The texture is pretty great-light, obviously and smooth/creamy, and all obtained without cream!
I love it when science and baking combine like this...
No comments:
Post a Comment