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.

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“Aero”, Aerated Chocolate at Home

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…

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Above is a dessert that Megan and I first plated together at Niagara College a number of years ago. We were still in the honeymoon phase of dating at the time, and Megan thought it was cool to tag along to these professional events. This plated dessert is composed of a flexible chocolate, mango and passion fruit fluid gels and meringue tear drops, tuiles, white chocolate “snow”, mango sorbet and some fresh herbs.

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Rainbow Birthday Microwave Sponge

Birthday Cake Microwave Sponge

(Recipe adapted from John Placko & Albert Adria)


4 eggs
80g sugar
40g flour
1 pinch of salt
2 N2O charges
food colouring (assorted colours of your choice)

Tools Required:

  • ISI siphon (something like this, for example)
  • N2O charges
  • microwave
  • paper cups (unlined)


1. Process all ingredients in a blender.
2. Strain mixture into ISI.
3. Close and charge with two N20 charges.
4. Refrigerate for 12 hours.
5. Dispense cake batter into different bowls and mix with one drop of food colouring of your choice.
6. Poke small slits in the walls and bottom of the paper cups to allow steam to escape.
7. Layer colours halfway into a prepared paper cup(s).
8. Microwave for 40 seconds on high.
9. Remove cake cups and turn upside down to cool to maintain volume.