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Chocolate Air

Today we bring you a recipe that defies the limits of convention: Aire de Chocolate . Within contemporary gastronomy, airs have become an invaluable tool to surprise and delight diners, adding a dimension of lightness and delicacy to dishes. In this case, we combine the intensity of chocolate with the ethereal softness of an air, creating a unique sensory experience that defies traditional expectations.

To achieve this culinary feat, we turned to a key ingredient: soy lecithin. Soy lecithin, a natural emulsifier derived from soybeans, is essential in creating airs and other spongy textures in modern cuisine. Its ability to stabilize emulsions and create microscopic air structures in liquids is fundamental to achieving the desired lightness and consistency in our Chocolate Air. With this technical ingredient, we transform chocolate into a gravity-defying experience that captivates the senses.

If you want to know more about aerated textures we invite you to read: What is aeration? Discover how to elaborate aerated textures.

Chocolate Air

In this case, we combine the intensity of chocolate with the ethereal softness of air, creating a unique sensory experience that defies traditional expectations.

Ingredients

- 325g -
  Milk chocolate couverture 40%.
- 175g -
  Cocoa butter
- 10g - Soy Lecithin

Prepared by

1. Heat the cocoa butter to 60ºC and mix with the soy lecithin.
2. Melt the couverture at 45ºC and incorporate it.
3. Create bubbles with the Foam Kit when the mixture is at 40ºC.
4. Let crystallize in the freezer for 1 hour and cut into irregular pieces.
5. Keep refrigerated.