Chocolat Chantilly - Cuisine moléculaire

To make a chantilly, mix for example, 250 g chocolate and 250 g of tea. Melt the chocolate to form an homogeneous emulsion. To turn this emulsion into a Chantilly, you can , either use an ice bath, either use a siphon. For the ice bath technique, Pour the chocolate-tea emulsion into a salad bowl and set atop of an ice bath Whisk the emulsion to incorporate air. Before the Chantilly gets too thick remove the salad bowl from the ice bath. An oil in water emulsion is cooled on an ice bath and aerated by the whipping. The incorporated air bubbles are trapped in the emulsion by the change of state of the fat Indeed, the cold brought by the ice bath makes the fat crystalising. For the technique using the siphon, Fill the siphon with the chocolate-tea emulsion close it and inject the gaz into it. Before serving the Chantilly thoroughly shake the siphon.