Molecular Gastronomy - Frozen Chocolate Wind Recipe

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Опубликовано:

8 сен 2024

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Комментарии : 114

@Anaklex 8 лет назад

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.

@WWOLFwts 13 лет назад

@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

@stephenskidmore1 11 лет назад

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!

@JerryGiesler09 10 лет назад

Oh my gosh! Can you imagine the chocolate winds being insanely good when paired with a strawberry or raspberry?!?

@maskedtotellmystory2649 3 года назад

Yes! A raspberry!

@MOLECULERFlavorsInc 13 лет назад

@emilywt10 We suggest you stick with the dark chocolate for this particular recipe, but by all means do give the chocolate milk a try!

@BeefaloBart 10 лет назад

Im thinking adding a bit of coffee would be outstanding flavor wise with a raspberry bubbles.

@exchef7555 4 года назад

mango sphere, coconat ginger laim ice cream, valrohna pistachio terrine

@MOLECULERFlavorsInc 11 лет назад

Hi! Each of our soy lecithin sachets contains 2 grams.

@dinkstopejaw 13 лет назад

oh my god this channel is mind blowing.

@MOLECULERFlavorsInc 11 лет назад

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?

@MOLECULERFlavorsInc 13 лет назад

@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.

@MOLECULERFlavorsInc 11 лет назад

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.

@NagyonNagy 6 лет назад

Finally a video with cool music

@3waishx 11 лет назад

It is amazing how using science in food can give this awesome results thanQ for da recipe gonna try it for my party

@ophliablue 9 лет назад

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.

@NOCTUMSEMPRA 7 лет назад

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.

@allencompassingevil 5 лет назад

I like the music. I'm actually looking for the track.

@kbs1212 5 лет назад

All Encompassing Evil Same I love it!

@MOLECULERFlavorsInc 13 лет назад

You don't need to put a lot of lecithin to make it foam. Try to balance taste with more mint and less lecithin.

@MOLECULERFlavorsInc 13 лет назад

@TheHugMuffin The idea is to separate the froth from the part of the mixture that is still liquid.

@Soup-Dragon1 12 лет назад

I like how you faded out the little bit of chocolate that dropped on the table at 1:21. clean lines :-)

@MOLECULERFlavorsInc 13 лет назад

@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!

@rafayetn 11 лет назад

It would take on the appearance of whipped cream. That's the method Heston uses to make chocolate chantilly.

@kevinq6628 10 лет назад

AWESOME CHANNEL BRO this is gold!

@BlackOfNight80 9 лет назад

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…!

@andreasdelpinotorres2716 3 года назад

How many gr. Soya lecithin? Thank you it looks wonderful

@emilywt10 13 лет назад

It looks so delicious but can it be milk chocolate??

@jason256-8 4 года назад

How are they so delicious? I’d wished I’d literally do anything with soy lecithin or improvise this.

@TrangNg95 8 лет назад

shit that's actually really cool

@tabithapinkhearts 10 лет назад

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.

@MOLECULERFlavorsInc 10 лет назад

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!

@osco4311 12 лет назад

It's called a stick blender.

@clairmey 13 лет назад

j'adore! quelle est la musique qui accompagne cette video s'il vous plaît?

@MOLECULERFlavorsInc 12 лет назад

@GrimeDaiIy Fun, mostly!

@ryanschmidt8468 8 лет назад

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.

@MOLECULERFlavorsInc 8 лет назад

You do have to keep it as cold as possible until the very last minute!

@mepu 7 лет назад

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.

@ThePiratedave11 11 лет назад

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.

@vladis4 5 лет назад

so now you are 18? are u became a molecular chef?

@opticmass905 3 года назад

Is there an alternative to lecithin that you can use?

@2pieces1cap 8 лет назад

can you freeze other foams than chocolate and still get the effect of the air holes in the "Granit" or whatever it will be

@MOLECULERFlavorsInc 13 лет назад

Hi Zero04478, Have you tried it??? How do you like it??

@joshua61991 12 лет назад

Could any protein stabilizer work? I was thinking an egg white derivative just for the sake of wondering.

@gabssramirez 13 лет назад

Great!

@zuperzoundboy 12 лет назад

cuanta cantidad de lecitina de soja le añade??

@SuperNuela 10 лет назад

beautiful video, what can i do if i don't have one of those blenders? would a normal blender work?? thank you

@MOLECULERFlavorsInc 10 лет назад

Hi there! We definitely recommend you use a hand blender, as other blenders may not be powerful enough.

@jlr101 13 лет назад

Would it matter if we use Lecithin Powder or Liquid Lecithin?

@vynz0789 6 лет назад

Does a Nitrogen-charged cream whipper make the dessert too dense?

@basilkarim1198 4 года назад

Hi! I love watching your videos. Small question please...What kind of immersion blender do you use ?

@MOLECULERFlavorsInc 4 года назад

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 :)

@alexisant01 10 лет назад

What's the texture like? Is it powdery? Does it melt in your mouth, like chocolate?

@MOLECULERFlavorsInc 10 лет назад

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! :-)

@sauceonthat 11 лет назад

Hi there, what is the exact amount of soy lecithin that you added in grams please?

@Jojirius 9 лет назад

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?

@kuyakuma 9 лет назад

+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.

@rebarproductions 12 лет назад

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?

@1veggiemonster 8 лет назад

great for weight loss desserts

@LloydieP 11 лет назад

Sure is. Baconfat powder is Oar. Sum.

@wecbarnard 12 лет назад

what's that tool you're using to whip the ingredients?

@ShomerShmuel 12 лет назад

could you add syrup or sugar in the chocolate?

@griffinking6535 11 лет назад

I was wondering if I could make the "wind" in the freezer untill it is ready to be used (a day after)

@warlikelaughter6230 4 года назад

frozen chocolate wind is what you get after eating out of date penguin in Antarctica.

@MrChocojose 11 лет назад

The DVD recipes only works with your chemicals?

@bradleywells1076 9 лет назад

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

@r0b_kk 8 лет назад

+Bradley Wells 2g

@sandralefay4156 5 лет назад

On ne peut pas monter le chocolat comment faire ?

@chefrob66 9 лет назад

How about doing it with white chocolate?

@MOLECULERFlavorsInc 9 лет назад

Rob Nuey Sounds great!

@ZoyaKhan-rl5jm 9 лет назад

im not sure if anyone has asked this but can we use compound chocolate?

@MOLECULERFlavorsInc 9 лет назад

+Zoya Khan We haven't tried it, but it should work! Definitely worth a shot!

@LOBO666HOWL5 12 лет назад

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

@fluorite1971 9 лет назад

I tried whisking the chocolate with various attachments on my Bamix mixer but could not produce any foam worth freezing.

@MOLECULERFlavorsInc 9 лет назад

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!

@dimovalev 7 лет назад

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?

@dimovalev 7 лет назад

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... :(

@southwesttexasm 13 лет назад

Does it have to be DARK chocolate??

@jodienicholsonAU 11 лет назад

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.

@jbeanp1 11 лет назад

Am I the only one that thinks of Hershey Air delights when I saw this?

@IronTrooperMaiden 5 лет назад

Do I need to freaking ruin my chocolate by heating it at boiling temperature for this to work!?

@SmokyBarret 11 лет назад

Instead of this annoying music I'd like it better if there was a narrator. But muting also works. Nice recipe! :)

@bobbo1990 8 лет назад

dosen't the water dilute the taste of the chocolate ?

@MOLECULERFlavorsInc 8 лет назад

+bobbo1990 A little bit, yes! You can use stronger chocolate if you'd like.

@malcolmthebear 8 лет назад

Is that an egg yolk in the presentation?

@MOLECULERFlavorsInc 8 лет назад

It's a raspberry sphere! :-) Here's the recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-g9N0Aawd5Qo.html&ab_channel=MOLECULE-RFlavors

@biancademelo2399 4 года назад

where can i find this track!?

@MOLECULERFlavorsInc 4 года назад

Hello, you can find more detailed recipes here. www.mmtumshop.com/collections/books/products/50-molecular-gastronomy-recipe-book

@shaunmoo3811 6 лет назад

After seeing "Carrot Air" and "Beet Fluid Gel" I don't think I have time for Chocolate Wind TBH!!

@oasiscat82 7 лет назад

frozen chocolate wind hahaha don't make me giraffe, sounds like a wet fart on a winter's day!!

@CinamorrolCutie99 12 лет назад

LOL. this one's different.

@BoomLow 10 лет назад

Can you roll your sleeves up. You're making a mess.

@MOLECULERFlavorsInc 11 лет назад

2 grams!

@PawObe 12 лет назад

chocolate chantily.

@seanclothes 6 лет назад

yall ever seen a rectal prolapse before?

@flowerchild777 5 лет назад

Needs a bigger spoon

@samsplam203 11 лет назад

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?

@mysticnekoji 12 лет назад

almost to much work but cool

@goblingaming9275 6 лет назад

I feel like the servings are too small, it is essentially chocolate flavoured air after all

@goblingaming9275 6 лет назад

Anyone else who cooks will get this: Who puts chocolate, with WATER?

@pickle1293 9 лет назад

1:00 ruined the feng-shui of the video...

@masteridiot123 4 года назад

Had to mute the music, it was so distracting.

@AnneGirlCarrots 11 лет назад

You do realize that even dark chocolate has dairy in it? Just a question don't freak out on me. LOL

@irishelk3 5 лет назад

Man, that soy lecithin shit is hard to find...

@YawnPLUR 11 лет назад

Looks like wheat bread

@Tryana103 5 лет назад

what no shart jokes yet

@pllow2980 6 лет назад

orrrrrrrrrrrrrrrr.... you could just eat the chocolate like the cheap me without wasting an hour to do this

@xxanguine5316 6 лет назад

Why is this channel called molecular gastronomy?

@teddybrukshot1801 2 года назад

So lost in the point of this 🤔🤦🏿‍♂️🙄

@desumichan6191 6 лет назад

I already felt sick just by watching it..

@MrBingping 4 года назад

Why? It's just chocolate

@desumichan6191 4 года назад

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.

@MrBingping 4 года назад

@@desumichan6191 ok then...