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To make a chantilly,
mix for example,
250 g chocolate
and 250 g of tea.
Melt the chocolate
to form an homogeneous emulsion.
To turn this emulsion into a Chantilly,
you can ,
either use an ice bath,
either use a siphon.
For the ice bath technique,
Pour the chocolate-tea emulsion into a salad bowl
and set atop of an ice bath
Whisk the emulsion to incorporate air.
Before the Chantilly gets too thick
remove the salad bowl from the ice bath.
An oil in water emulsion
is cooled on an ice bath
and aerated by the whipping.
The incorporated air bubbles
are trapped in the emulsion
by the change of state of the fat
the cold brought by the ice bath
makes the fat crystalising.
For the technique using the siphon,
Fill the siphon with the chocolate-tea emulsion
and inject the gaz into it.
Before serving the Chantilly
thoroughly shake the siphon.