Who doesn’t love an Aero Bar, am I right? I’m not sure who came up with this technique… I first learned about it from John Placko many years ago when I was helping out with one of his modernist technique workshops. It’s a pretty easy technique: melt chocolate, thin it out, put it in an ISI, add nitrous oxide, dispense, and vacuum. But in order for you to do all those things, you need some equipment…
Here’s a list of what’s required to achieve this technique (this is 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)
*Note that you’ll need to work quickly here. Make sure you have all of your equipment set up and ready before dispensing the chocolate!
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.
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.