Here’s a list of what’s required to achieve this technique (not necessarily the best source for everything, but the links are to Amazon listings to give a better idea of the products):
–FoodSaver – make sure that there’s a spot for a hose connection
45g Mycryo (usually between 15-20% works best)
1. Heat chocolate to 45°C and stir in Mycryo.
2. While chocolate is heating, line the FoodSaver marinator container with plastic wrap (this is very important as it will help to make sure that you can remove the chocolate when you’re done).
2. Pour melted chocolate into ISI siphon. Charge with 2 N2O cartridges and dispense into the FoodSaver marinator.
3. Seal container. Switch FoodSaver to vacuum mode (set to gentle speed and moist food type), and press the vacuum button.
4. When finished, turn to marinator knob to close. Carefully place container in the freezer for 20-30 minutes.
5. Take container out of the freezer. Open valve and return to freezer until ready to use.
Pretty in pink: aerated ruby chocolate.
This technique has lots of room for customization. Here are a few ideas:
1. Milk, dark, or white chocolate, as-is
2. Adding an oil/essence: Truffle Oil Aerated Chocolate
3. Coloured and flavoured white chocolate: Green Tea, Passion fruit
4. Nut paste: Adding nut paste works, but you have to be cautious about the temperature of the nut paste (too cold and it will cool down the chocolate too much) and the added weight.
Aerated passion fruit white chocolate for that we made for a Bocuse D’or Fundraiser
Here’s an early Smoothies and Sundaes video on making the aerated chocolate at home: