molecular gastronomy

Create bubbly aero bar style chocolate at home with this recipe for aerated chocolate.

Aerated Chocolate (Homemade Aero Bars)

8-10 0z Chocolate (about 300 g) (Any kind)

Place your vacuum seal container into the freezer.

Chop your chocolate of choice and melt over a bain marie. I used about 300 g (about 8-10 oz) of chocolate for this.

Pour the chocolate into a whipping siphon and charge with two N20 charges. Shake well for about a minute.

Pull the vacuum seal container out of the freezer and spray in the aerated chocolate.  It will look lighter in texture and colour but it&#039;s the vacuuming that creates the big aero style bubbles.

Once all the chocolate is in the container, place the lid on securely and vacuum out the air.  You&#039;ll see the chocolate lift upwards as the bubbles expand.

Gently place the container into the freezer to set. Once set, your aero chocolate is read to eat and serve.

https://www.youtube.com/watch?v=HCZga6Wtm8k&t=1s

Have you ever wondered how they get the bubbles in aero chocolate?  I'm showing you how to make aerated, aero bar style chocolate at home.  It's actually a lot easier than you might think.

All you need is chocolate, in this recipe I used about 300 grams of dark chocolate but you can use any chocolate you like.  Then you need two pieces of special equipment, the first is a whipping siphon and the second and more important is a vacuum seal container. 

Whipping siphon: https://amzn.to/3l2mv5o
Vacuum Seal Containers:  https://amzn.to/2HQiy5n

Method:
Place your vacuum seal container into the freezer. Chop your chocolate of choice and melt over a bain marie.  Pour the chocolate into a whipping siphon and charge with two N20 charges. Shake well for about a minute.  
Pull the vacuum seal container out of the freezer and spray in the aerated chocolate.  It will look lighter in texture and colour but it's the vacuuming that creates the big aero style bubbles. 
Once all the chocolate is in the container, place the lid on securely and vacuum out the air.  You'll see the chocolate lift upwards as the bubbles expand.  Gently place the container into the freezer to set. Once set, your aero chocolate is read to eat and serve. 

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I’m Kristin, a professional chef and film maker, welcome to my test kitchen.  If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you.  I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook.  I’ve been inspired by star chefs and food publications like NY Times Cooking section, America’s test kitchen, Chef’s Table, and Chefsteps, just to name a few. Hope you enjoy our kitchen tested recipes.

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