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
Copyright © 2016 Reardon Media Pty Ltd. All rights reserved. How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country: http://bit.ly/ARcookbook
All recipe quantities in the book are in grams, ounces and cups.

41 Comments View Comments

  1. Rating: 4.5

    Hi I see your coklat awesome, I love it…

  2. Would it be possible to use a vacuum sealer and bag combination instead of a pump container? And, if so, what setting would you recommend? Thanks!

    • Hi Z, Ann actually tried this but found that results were just not that great.

  3. Hi! I am David. Can you please make a new channel with not desserts, but dinners and stuff like that? I would really like that.

    • Thanks for posting David. desserts are Ann’s passion but you never know!

  4. Rating: 4

    Hi ann good recipe

  5. Rating: 4

    Ann can you make a CHOCOLATE TRUFFLES PART 5 please

  6. beyonce

  7. Hi. Please tell me the brand name of he mini candy tumbler used in your youtube video of how to make jelly beans – thanks.

  8. Rating: 5

    I love all of your bake goods

  9. Hey just wondering where in Australia you got your vacuum container from? Thanks!

  10. Rating: 5

    This is awesome!

  11. I love Ross Lynch and his band R5! Plus I love Panic at the disco!

  12. U2!!!

  13. What’s it take to become a sublime exdeunpor of prose like yourself?

  14. Rating: 4.5

    Hi Ann next vid can u make a Jurassic world or park logo came plz I love u

  15. I love the Red Hot Chili Peppers, Elton John, David Bowie and Paul Simon!!!

  16. Dear Ann

    Can we PLEASE have fifth harmony? Thanks.

  17. Favourite Bands/ Artists … Crowded House, Split Enz, U2, Pink, Wiggles! Love what you are doing. You are my go to for ideas and inspiration!

  18. Ann, I have a question. I love making chocolate things, but the cocoa butter in powder form that you provide the link to is no longer in stock. I was wondering if plain cacoa butter chunks could be used for the tempering of chocolate? Thank you.

    • Hi Barbara, Here is another brand that will work well: goo.gl/XVeFcA

      • Hey I was wondering if you ever tried this recipe using MALT 🙂 to try to make maltesers. Thank you very much

        • Hi Dominic, these recipes use bubbly chocolate. Maltesers have a different center containing malt honeycomb. I love them.

  19. OMG!!!!! My favourtie chocolate of all times!!!!! Thank you sooooo much Ann!!!
    =D

  20. The royal concept

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