Chocolate soil

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Ayan Biswas on Instagram: "Frozen Aero Chocolate Tutorial without using Siphon gun.   Chocolate - 250gm Warm water - 350gm Soya Lecithin - 3gm Add warm water (65°C) to the chocolate and add lecithin. Emulsify to create foam. Collect the foam in a bowl or container and freeze it. De mould and use as an element for your plated dessert instead of chocolate soil. Store in an airtight container at 1°C - 5°C  [ gastronomy, chocolate, aero chocolate, garnish, chocolate plated dessert elements, pastry chef page, pastry chef, professional chef, tutorial, knowledge, education]" Garnish Chocolate, Chocolate Soil, Aero Chocolate, Chocolate Tempering, Plated Dessert, Chocolate Garnishes, Airtight Containers, Plated Desserts, Professional Chef

Ayan Biswas on Instagram: "Frozen Aero Chocolate Tutorial without using Siphon gun. Chocolate - 250gm Warm water - 350gm Soya Lecithin - 3gm Add warm water (65°C) to the chocolate and add lecithin. Emulsify to create foam. Collect the foam in a bowl or container and freeze it. De mould and use as an element for your plated dessert instead of chocolate soil. Store in an airtight container at 1°C - 5°C [ gastronomy, chocolate, aero chocolate, garnish, chocolate plated dessert elements…

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