Sunday, May 15, 2011

Themed Dessert: Tennis

This, is where it all started. With a fuzzy, sorta yellow green ball.
This is where it all ended. With a sorta fuzzy, yellow green half ball and a deconstructed banana split. (Somehow I only remember to take photos at the end of the night, when the least attractive specimens are left)

Kitchen Chemistry: Chocolate Mousse Possibilities

So, the chocolate mousse in my previous post, it's incredibly good just by itself or with a little whipcream and some berries. But I actually discovered something completely by accident. If you're very careful...or not exactly paying attention, your chocolate gets a bit too cold and a bit too thick. Which is what happened to me in the kitchens the other day. Now you could just start over, melt it down and re-whip. OR you could look at it and think, huh, I need an ice cream scoop here. Which is what I did.

Tuesday, May 10, 2011

Kitchen Chemistry: Chocolate Mousse

Since culinary school I've had a big interest in Molecular Gastronomy and finally I have the opportunity to play with a bit of it.

I figured I'd post something nice and simple here, nothing special required except some ice and a whisk. This recipe is egg free, dairy free, and gluten free!

So here's what you need to do:

Get a metal or heat proof bowl, and a pot. Make sure the bowl will fit snug in the pot while leaving at least 3inches clearance from the bottom. Put some water in the pot and bring it to a boil. Make sure the water will NOT touch the bottom of your bowl.

Place 200ml of water
225 grams of bittersweet chocolate, all chopped up small.
2 Tablespoons of sugar (optional)

Try to use a 70%MF chocolate or at the very least 58%. Do NOT use chocolate chips or candy melts. You need a really good chocolate for this and the M.F (milk fat) content is important.

Melt the chocolate with the water, while that's happening, fill a bowl bigger than the one you are using with ice.
Once the chocolate and water are melted together, take your bowl to the ice one and nestle it in well. Now, whisk! I hope you're in shape!

You're watching for the chocolate to thicken, basically you are creating an emulsification which is why the M.F content is important. Now as it thickens, be careful. If you take it too far, you will end up with a grainy texture. You want it to gently fall back into itself. And it's ready!