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Post by sinsro on Jan 28, 2017 20:48:07 GMT -5
In Norway we have a chocolate called Stratos. What makes it unique is it's filled with air bubbles! I have never seen any other chocolate in the world quite like this. The great thing about the air bubbles is they enhance the flavor, as it makes the bar less solid, and helps the chocolate melt faster on your tongue due to the larger surface area. This is a picture of the chocolate up close: hobbykokken.no/wp-content/uploads/2012/06/stratos.jpgThe chocolate appears to be perfectly tempered, yet, somehow the air bubbles must have been added during cooling. Magic? I wonder if anyone has some ideas on how to achieve this in a practical way, and without buying some crazy expensive hardware?
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Post by Regan on Jun 16, 2020 5:59:16 GMT -5
You could probably use nitros oxide or carbon dioxide, with a whipped cream cannister. I suppose you would have to temper first, add it to the cannister then mould, sounds like a nightmare though.
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