Chocolate Chantilly

I finished reading Hervé This's book Molecular Gastronomy. It was fantastic and interesting. I decided to try his method for chocolate Chantilly (aka whipped cream). Hervé This states that chocolate has enough fat to be worked into a foam like cream and it has enough amipathic molecules to stabilise the surface of both the air bubbles and the fat globules. What it lacks, is water. The procedure goes something like this: melt an equal mass of chocolate and water-based liquid (anything, water, coffee, orange juice) until the mixture is homogenous. Place the bowl containing the mixture in an ice bath and begin to beat just like you would beat whipped cream. At some point, it will being to fluff exactly like cream and voilà! It tastes exactly like the ingredients but with a light frothiness.

It will soon be added to The Recipe Book. I've added a comments page for the Family Cookbook for some public discussion and to provide a way to Save Link the PDF file.

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