Aero Chocolate Recipes

AERO CHOCOLATE

Aero Chocolate image

Categories Cookies Chocolate Dessert Simmer

Yield makes 8 servings

Number Of Ingredients 8

Ingredients

400 grams 64% cacao Manjari chocolate
150 grams heavy cream
50 grams liquid glucose (see Sources, page 309)
2 grams fine sea salt
4 drops blood orange extract
300 grams cold water
2.4 grams agar (see Sources, page 309)
0.3 gram locust bean gum (see Sources, page 309)

Steps:

Have ready eight 8-ounce Mason jars.
Put the chocolate, cream, glucose, and salt in a medium bowl, and heat in the microwave until the chocolate has melted. Pour the mixture into a blender and add the blood orange extract.
Pour the water into a small pot. Whisking constantly, sprinkle the agar and locust bean gum into the water and turn the heat to medium-high. Bring to a simmer and cook, stirring, for 5 minutes. Pour the agar mixture over the chocolate in the blender. Puree until combined.
Pour the chocolate mixture into a whipped cream canister. Add two CO2 charges. Dispense the mixture into the Mason jars, filling them to the top. Screw on the lids. (Lids must be screwed on tightly so that when the mixture cools it creates a vacuum in the jar and allows the air bubbles to be captured and set in the gel structures.) Place the jars in the freezer for at least 2 hours to set the gel and make it easy to remove.
To serve, remove the aerated chocolate from the jars by running a butter knife or small offset spatula along the inside of the Mason jar and gently shaking the frozen chocolate out onto a plate. The chunks of chocolate will have a honeycomb texture and intense flavor accented by blood oranges. The aero chocolate may be plated and then brought to room temperature before serving, if desired.

AERO CAKE

Aero Cake image

Make and share this Aero Cake recipe from Food.com.

Provided by Cyclops

Categories Dessert

Time 20m

Yield 7-10 serving(s)

Number Of Ingredients 4

Ingredients

5 -6 nestle aero chocolate candy bars
1 (250 ml) box heavy cream
2 cadbury's flake chocolate candy bars
1 sara lee's chocolate pound cake

Steps:

Break the aero chocolate into smaller bars.
Melt the Aero chocolate with the cream in medium-high heat and remove the mixture until it completely melts.
Cut the Sara Lee pound cake into slices and place it flat on serving dish until you form on the bottom of the dish a layer of pound cake.
Pour the mixture on top of the layer of cake.
Crush the flake and add on top of the mixture.
Keep in the fridge for 1 hour to cool.

Nutrition Facts : Calories 357.6, Fat 26.2, SaturatedFat 14.4, Cholesterol 58.6, Sodium 48.2, Carbohydrate 27.1, Fiber 1.5, Sugar 22.7, Protein 4.1

MINT AERO CHOCOLATE CHEESECAKE

Mint Aero Chocolate Cheesecake image

Mint Aero Chocolate Cheesecake

Provided by elaine_molloy-2

Time 30m

Yield Serves 8

Number Of Ingredients 0

Ingredients

Steps:

Crush the digestive biscuits to your preference and slowy add in the melted butter. Again the butter is to your preference. The more butter to more your base will stay together
Line the tin with cling film as this helps get the cheesecake out easy when it is set. Cover the base of the tin with the crushed biscuit mix.
Mix together the Philadelphia Soft Cheese Cadbury Chocolate and the icing sugar.
Whip the whipping cream and then add it to the mixture.
Grate the 2 Aero bars. Add about 3/4 of it to the mixture and mix together.
Spread the mixture on top of the biscuit base.
Add the rest of the grated aero to the top of the cheesecake.
Now leave to set over night in the fridge.
Happy eating!!!

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