Flexible Chocolate

This flexible chocolate recipe is from my dear friend John from Molecular Culinary Academy. The use of locust bean gum and kappa carageenan gives it a little bit of stretch and flexibility. I used it in the plated dessert shown above, created for a demo for the culinary program at Canadore College many years ago.

Carrageenan is a hydrocolloid derived from seaweed that yields a firm, brittle gel that sets quickly. There are two two types: Iota and Kappa. Iota sets softer and more elastic, while kappa yields a firmer and more brittle result. Typically, carrageenan is mixed into cold liquids and begins to set with heat. Use at roughly 0.25%. In the presence of any milk-based product, it will set much firmer due to its reaction with lactic acid. Another of its many unique properties is that will also set firmer when combined with a locust bean gum, which is why it is often used in conjunction with carrageenan.

140g heavy cream
60g sugar
125g dark chocolate
210g water
0.6g locust bean gum
1.0g kappa carrageenan  

1. Scald cream and pour into bowl with chocolate and sugar. Whisk until combined.
2. In a sauce pot, add water and sprinkle locust bean gum and kappa carrageenan over water.
3. Bring water mixture to a boil while stirring with the whisk.
4. Reduce heat to a simmer and cook for 2 minutes.
5. Add water mixture to the chocolate/cream mixture and whisk until smooth and well-combined.
6. Pour into frame and let set.
7. Refrigerate until ready to use.

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