With Ann Reardon

Air Delight Aero Chocolate Bar Recipe

how to make air delight aero chocolate at home
 

Chocolate with bubbles of nothing mixed through, sounds easy right? I did several experiments with different methods before we got this to work. But the results were worth it, beautifully bubbly chocolate.

How to make bubbly chocolate at home

Bubbly Chocolate Experiment 1:

how to make bubbly chocolate
300g (10.58 ounces) chocolate (make sure it is real chocolate, check the ingredients and look for cocoa butter, not vegetable oil)
2 Tablespoons freeze dried cocoa butter (this is the one I used)
extra teaspoon freeze dried cocoa butter
dry ice
Melt the chocolate with the 2 tablespoons of cocoa butter. Then cool the chocolate to 97F (36.11 degrees Celsius) and add the extra teaspoon of freeze dried cocoa butter to temper the chocolate. Crush the dry ice and stir quickly through the chocolate.

Bubbly Chocolate Experiment 2:

how to make air delight chocolate ann reardon
300g (10.58 ounces) Chocolate
2 tablespoons Freeze dried cocoa butter
Vacuum container
Melt the chocolate with the 2 tablespoons of cocoa butter. Then cool the chocolate to 97F (36.11 degrees Celsius) and add the extra teaspoon of freeze dried cocoa butter to temper the chocolate. Whip with beater to aerate the chocolate. Pour into a vacuum container and pump out the air.

Bubbly Chocolate Experiment 3:

mint aero bar chocolate recipe howtocookthat
300g (10.58 ounces) white Chocolate
2 Tablespoons Freeze died cocoa butter
extra teaspoon freeze dried cocoa butter
Vacuum pump container
cream whipper
peppermint essence and green powdered food coloring (optional)
milk chocolate for coating
silicone mold (optional)

Melt the 2 tablespoons of freeze dried cocoa butter with the peppermint essence and powdered food colour.
Melt the chocolate and mix with the green cocoa butter. Cool the chocolate to 97F (36.11 degrees Celsius) and add the extra teaspoon of freeze dried cocoa butter to temper the chocolate.
Warmt he outside of the creme dispenser. Pour the chocolate into the cream dispenser and close the lid. Charge with two NO2 chargers then shake well. Dispense into a vacuum seal container. Add the lid and vacuum out the air.

Once it is set cut into bars and cover in milk chocolate.
aero bar air delight recipe
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32 Comments View Comments

  1. We can use pipping bag instead vaccum pump container??wats the use of shaking in vaccum pump container??

  2. Can I use luiqid green food colouring

    • Admin HowToCookThat

      Hi Amir, No liquid colouring will impact the chocolate.

  3. Hi Ann! Can I use shredded cocoa butter instead of freeze dried because I cant get hold of freeze dried cocoa butter but I can buy cocoa butter and just shred it. I really love mint aeros and they are really expensive where I live.

    • Admin HowToCookThat

      Hi Amir, Ann hasn’t tested it with shredded cocoa butter but it should work.

  4. Hi ann, i was there at the meet and greet and it was amazing to meet you and dave <3

    • Admin HowToCookThat

      That’s lovely to hear.

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