I tried this recipe out as my first emulsification recipe and although it didn't come out as light and foamy as the video's I'm pretty happy with the result since its my first time. Awesome.
What we found is that if the container is too narrow, then bubbles won't form. So instead of using the "beaker" style cup that came with our immersion blender, we switched to a 2 1/2 quart sauce pan. Place the pan in the sink in case it splatters. We got much better results this way. We served it on top of vanilla ice cream!
@nofoamforus The object is to beat air into the mixture to create bubbles. When you see the video of him using a stick blender to beat the chocolate mixture, he keeps it stationary. Try moving the stick blender around some more, almost whipping and folding the chocolate mixture as you go. You want to try and incorporate as much air into the mixture as possible to get those bubbles you're looking for. If you don't have a stick blender, just use a whisk and a large, wide bowl and do it by hand
It should theoretically work, although the result would depend on various factors such as the density of the foam and the temperature inside the freezer. We can't guarantee it will work, but we think you should definitely give it a try?
Hi there! Using subtitles instead of having someone narrate the recipes gives us more flexibility when it comes to translating. So far, these recipes and more are available worldwide on DVD in English, French, Spanish, German, Dutch and Japanese.
@Daniele22P The idea is to use as least lecithin as possible... Try the same recipe but cut in half the proportions. If it doesn't work, add some lecithin until it work. Usually, with good quality lecithin, it should not alter the taste of your preparation.
Gorgeous! The end result looked like chocolate coral. I wonder if it would work with white chocolate, or colored white chocolate? Those would be beautiful presentations as well. Thanks for the tutorial! You really broke it down into steps that I fell like I could replicate at home.
Why is the "serving suggestion" music so outstandingly creepy? It sounds like you suddendly got lost in the middle of the outter space with no possibilities to get your spaceship back. Stuck in some spatial eternity. So cold and dark.
Why my chocolate wind now is an ice cream?! After one hour it is very strong and not soft as the wind in the video… So I can't preserve it more than 1 hour…!
@jlr101 You could probably achieve similar results but proportion would be different... The good thing about this DVD and our chemicals is that it is quite difficult to fail!
It's definitely not powdery; it's more like a very light foam with a texture that somewhat resembles that of ice cream, while very much remaining its own thing. You really have to try it to find out! :-)
I tried it also. Everything went well until plating. Wind was straight from the freezer, plate room temp (22C°) and the whole thing melted instantly, unpossible to serve any faster.
I tried this and I wasn't able to make as much foam as the video shows. Also using the foam I did make, the end product was not as light and delicate as show on the video. It actually took a lot of force to break into the airy chocolate. I used 2 grams of soy lecithin. Although, I used a different brand. I used chef rubber.
Hi there! We're sorry to hear you experienced problems while trying to make these recipes. Here are a few tips we think might help: *We always recommend that you use a flat-bottomed square bowl for emulsification, as this will help avoid the formation of whirlpools which would break the air bubbles as they form. *Please always make sure to use a hand blender as opposed to an eggbeater, as the latter often not powerful enough. *Also, please make sure to place the hand blender on an angle as you are foaming, and please avoid completely immersing its head. Lastly, please note, you may re-blend your Soy Lecithin solution as there is enough liquid left to be blended. We hope this helps!
do you sell maltodextrin aswell? i've been making mayo and sauce bearnaise from melted lamb, pigs and beef fat, so do you think it would be possible to make a powder from animal fat with maltodextrin?
Can all foam made with Soy Lecithin be preserved via freezing? Also, how would you go about making a vanilla foam? That is to say, could I made frozen strawberry foam and vanilla foam to serve beside this as a neapolitan?
+Ant Wu thats a great ideal u could use a ISI whipper to create a strawberry foam, will have a thicker consistency i believe. same with vanilla u can make a whippped cream with vannila extract.
Mine was not successful. No foam at all after long long time of trying, and the frozen version is as hard as ice cream, but without the sweetness and not creamy at all :( I unfortunately bought my soy lecithin from another supplier (it came with my molecular set) and it is totally humid - is it possible it didn't work because of that? Would it foam if I add sugar? Any ideas?
Interesting, Adria's recipe is 2 parts water to 1 part chocolate, and his mixture looks quite dense compared to the liquid I have achieved. I am quite confused... :(
This is very interesting. I, for one, am willing to spend money to try this. And I add this information as I am 13. Yes I understand, I should get a life. But nevertheless, this is amazing.
fluorite1971 Hi there! Sorry you haven't been able to make this. Here are some tips for when your soy lecithin-based foam isn't forming: --The use of a flat-bottomed, square bowl is recommended as it helps avoid the creation of whirlpools which would break the bubbles as they form. --Make sure you place your hand blender on an angle while blending, and avoid completely immersing its head. We hope this helps! Next time, let us know how it went!
this is all impressive but wouldn't it just taste like a fluffy milkshake?? when i was a kid i tried making ice cream by just using a freezer and i swear something similar like this came out
Bad form. No particular beat is going to make everyone happy. The uploader had something to offer and he went to the trouble to put it in front of us. I'm grateful for that. You contributed nothing but an annoyingly negative personal judgement call. How about pointing to a stack of royalty-free tunes that you think guys like these should be using for food prep demos?
MrBingping i just turned into a human being after suffering from being a demon. I just remembered gnawing on flesh of demons and it made me sick. The colors of the food looks exactly the same as what i saw way back then.
I tried this recipe out as my first emulsification recipe and although it didn't come out as light and foamy as the video's I'm pretty happy with the result since its my first time. Awesome.
What we found is that if the container is too narrow, then bubbles won't form. So instead of using the "beaker" style cup that came with our immersion blender, we switched to a 2 1/2 quart sauce pan. Place the pan in the sink in case it splatters. We got much better results this way. We served it on top of vanilla ice cream!
oh my god this channel is mind blowing.
@nofoamforus The object is to beat air into the mixture to create bubbles. When you see the video of him using a stick blender to beat the chocolate mixture, he keeps it stationary. Try moving the stick blender around some more, almost whipping and folding the chocolate mixture as you go. You want to try and incorporate as much air into the mixture as possible to get those bubbles you're looking for. If you don't have a stick blender, just use a whisk and a large, wide bowl and do it by hand
It should theoretically work, although the result would depend on various factors such as the density of the foam and the temperature inside the freezer. We can't guarantee it will work, but we think you should definitely give it a try?
Hi! Each of our soy lecithin sachets contains 2 grams.
@emilywt10 We suggest you stick with the dark chocolate for this particular recipe, but by all means do give the chocolate milk a try!
Oh my gosh! Can you imagine the chocolate winds being insanely good when paired with a strawberry or raspberry?!?
Yes! A raspberry!
Hi there! Using subtitles instead of having someone narrate the recipes gives us more flexibility when it comes to translating. So far, these recipes and more are available worldwide on DVD in English, French, Spanish, German, Dutch and Japanese.
You don't need to put a lot of lecithin to make it foam. Try to balance taste with more mint and less lecithin.
Im thinking adding a bit of coffee would be outstanding flavor wise with a raspberry bubbles.
mango sphere, coconat ginger laim ice cream, valrohna pistachio terrine
Finally a video with cool music
@Daniele22P The idea is to use as least lecithin as possible... Try the same recipe but cut in half the proportions. If it doesn't work, add some lecithin until it work. Usually, with good quality lecithin, it should not alter the taste of your preparation.
Gorgeous! The end result looked like chocolate coral. I wonder if it would work with white chocolate, or colored white chocolate? Those would be beautiful presentations as well. Thanks for the tutorial! You really broke it down into steps that I fell like I could replicate at home.
Why is the "serving suggestion" music so outstandingly creepy? It sounds like you suddendly got lost in the middle of the outter space with no possibilities to get your spaceship back. Stuck in some spatial eternity. So cold and dark.
I like the music. I'm actually looking for the track.
All Encompassing Evil Same I love it!
It is amazing how using science in food can give this awesome results thanQ for da recipe gonna try it for my party
AWESOME CHANNEL BRO
this is gold!
How many gr. Soya lecithin? Thank you it looks wonderful
I like how you faded out the little bit of chocolate that dropped on the table at 1:21. clean lines :-)
@TheHugMuffin The idea is to separate the froth from the part of the mixture that is still liquid.
Why my chocolate wind now is an ice cream?!
After one hour it is very strong and not soft as the wind in the video…
So I can't preserve it more than 1 hour…!
@jlr101 You could probably achieve similar results but proportion would be different... The good thing about this DVD and our chemicals is that it is quite difficult to fail!
Hi Zero04478,
Have you tried it??? How do you like it??
It would take on the appearance of whipped cream. That's the method Heston uses to make chocolate chantilly.
frozen chocolate wind is what you get after eating out of date penguin in Antarctica.
It looks so delicious but can it be milk chocolate??
Is there an alternative to lecithin that you can use?
How are they so delicious? I’d wished I’d literally do anything with soy lecithin or improvise this.
cuanta cantidad de lecitina de soja le añade??
beautiful video, what can i do if i don't have one of those blenders? would a normal blender work?? thank you
Hi there! We definitely recommend you use a hand blender, as other blenders may not be powerful enough.
What's the texture like? Is it powdery? Does it melt in your mouth, like chocolate?
It's definitely not powdery; it's more like a very light foam with a texture that somewhat resembles that of ice cream, while very much remaining its own thing. You really have to try it to find out! :-)
can you freeze other foams than chocolate and still get the effect of the air holes in the "Granit" or whatever it will be
How can you get the air to stabilize? I can make this easily, but when plating, it starts to melt within the first 30 seconds.
You do have to keep it as cold as possible until the very last minute!
I tried it also. Everything went well until plating. Wind was straight from the freezer, plate room temp (22C°) and the whole thing melted instantly, unpossible to serve any faster.
Does a Nitrogen-charged cream whipper make the dessert too dense?
Would it matter if we use Lecithin Powder or Liquid Lecithin?
shit that's actually really cool
I tried this and I wasn't able to make as much foam as the video shows. Also using the foam I did make, the end product was not as light and delicate as show on the video. It actually took a lot of force to break into the airy chocolate. I used 2 grams of soy lecithin. Although, I used a different brand. I used chef rubber.
Hi there! We're sorry to hear you experienced problems while trying to make these recipes. Here are a few tips we think might help:
*We always recommend that you use a flat-bottomed square bowl for emulsification, as this will help avoid the formation of whirlpools which would break the air bubbles as they form.
*Please always make sure to use a hand blender as opposed to an eggbeater, as the latter often not powerful enough.
*Also, please make sure to place the hand blender on an angle as you are foaming, and please avoid completely immersing its head.
Lastly, please note, you may re-blend your Soy Lecithin solution as there is enough liquid left to be blended. We hope this helps!
Could any protein stabilizer work? I was thinking an egg white derivative just for the sake of wondering.
could you add syrup or sugar in the chocolate?
I beg to differ. I make a chocolate mousse using only dark chocolate and water. It's easy and perfect for those of us who don't dig dairy. Google it.
do you sell maltodextrin aswell? i've been making mayo and sauce bearnaise from melted lamb, pigs and beef fat, so do you think it would be possible to make a powder from animal fat with maltodextrin?
Can all foam made with Soy Lecithin be preserved via freezing? Also, how would you go about making a vanilla foam?
That is to say, could I made frozen strawberry foam and vanilla foam to serve beside this as a neapolitan?
+Ant Wu thats a great ideal
u could use a ISI whipper to create a strawberry foam, will have a thicker consistency i believe.
same with vanilla u can make a whippped cream with vannila extract.
@GrimeDaiIy Fun, mostly!
j'adore! quelle est la musique qui accompagne cette video s'il vous plaît?
Hi! I love watching your videos. Small question please...What kind of immersion blender do you use ?
Hello, we would love to answer your question but we will need to look more into it. We will get back to you as soon as we have an answer :)
what's that tool you're using to whip the ingredients?
Hi there, what is the exact amount of soy lecithin that you added in grams please?
Great!
Mine was not successful. No foam at all after long long time of trying, and the frozen version is as hard as ice cream, but without the sweetness and not creamy at all :( I unfortunately bought my soy lecithin from another supplier (it came with my molecular set) and it is totally humid - is it possible it didn't work because of that?
Would it foam if I add sugar? Any ideas?
Interesting, Adria's recipe is 2 parts water to 1 part chocolate, and his mixture looks quite dense compared to the liquid I have achieved. I am quite confused... :(
im not sure if anyone has asked this but can we use compound chocolate?
+Zoya Khan We haven't tried it, but it should work! Definitely worth a shot!
This is very interesting. I, for one, am willing to spend money to try this. And I add this information as I am 13. Yes I understand, I should get a life. But nevertheless, this is amazing.
so now you are 18? are u became a molecular chef?
The DVD recipes only works with your chemicals?
how many grams of
soy lecithin did you use in this mixture since that seems to be missing and should be an important step? thank you
+Bradley Wells 2g
Do I need to freaking ruin my chocolate by heating it at boiling temperature for this to work!?
frozen chocolate wind hahaha don't make me giraffe, sounds like a wet fart on a winter's day!!
It's called a stick blender.
I tried whisking the chocolate with various attachments on my Bamix mixer but could not produce any foam worth freezing.
fluorite1971 Hi there! Sorry you haven't been able to make this. Here are some tips for when your soy lecithin-based foam isn't forming:
--The use of a flat-bottomed, square bowl is recommended as it helps avoid the creation of whirlpools which would break the bubbles as they form.
--Make sure you place your hand blender on an angle while blending, and avoid completely immersing its head.
We hope this helps! Next time, let us know how it went!
Does it have to be DARK chocolate??
How about doing it with white chocolate?
Rob Nuey Sounds great!
Instead of this annoying music I'd like it better if there was a narrator. But muting also works.
Nice recipe! :)
On ne peut pas monter le chocolat comment faire ?
Sure is. Baconfat powder is Oar. Sum.
I was wondering if I could make the "wind" in the freezer untill it is ready to be used (a day after)
this is all impressive but wouldn't it just taste like a fluffy milkshake?? when i was a kid i tried making ice cream by just using a freezer and i swear something similar like this came out
Is that an egg yolk in the presentation?
It's a raspberry sphere! :-) Here's the recipe: th-cam.com/video/g9N0Aawd5Qo/w-d-xo.html&ab_channel=MOLECULE-RFlavors
where can i find this track!?
Hello, you can find more detailed recipes here.
www.mmtumshop.com/collections/books/products/50-molecular-gastronomy-recipe-book
Am I the only one that thinks of Hershey Air delights when I saw this?
great for weight loss desserts
Can you roll your sleeves up. You're making a mess.
dosen't the water dilute the taste of the chocolate ?
+bobbo1990 A little bit, yes! You can use stronger chocolate if you'd like.
After seeing "Carrot Air" and "Beet Fluid Gel" I don't think I have time for Chocolate Wind TBH!!
2 grams!
Bad form. No particular beat is going to make everyone happy. The uploader had something to offer and he went to the trouble to put it in front of us. I'm grateful for that. You contributed nothing but an annoyingly negative personal judgement call. How about pointing to a stack of royalty-free tunes that you think guys like these should be using for food prep demos?
chocolate chantily.
yall ever seen a rectal prolapse before?
LOL. this one's different.
I feel like the servings are too small, it is essentially chocolate flavoured air after all
Anyone else who cooks will get this: Who puts chocolate, with WATER?
Needs a bigger spoon
almost to much work but cool
You do realize that even dark chocolate has dairy in it? Just a question don't freak out on me. LOL
Had to mute the music, it was so distracting.
1:00 ruined the feng-shui of the video...
what no shart jokes yet
orrrrrrrrrrrrrrrr.... you could just eat the chocolate like the cheap me without wasting an hour to do this
Man, that soy lecithin shit is hard to find...
Looks like wheat bread
Why is this channel called molecular gastronomy?
I already felt sick just by watching it..
Why? It's just chocolate
MrBingping i just turned into a human being after suffering from being a demon. I just remembered gnawing on flesh of demons and it made me sick. The colors of the food looks exactly the same as what i saw way back then.
@@desumichan6191 ok then...
So lost in the point of this 🤔🤦🏿♂️🙄