tag:blogger.com,1999:blog-13263638.post1113066296838337230..comments2024-01-25T12:26:13.185+01:00Comments on FOODUCATION.ORG: Foolproof chocolate Chantilly, part 2:3. Earl Grey milk chocolate mousse with coffee/cocoa nibsfooducationhttp://www.blogger.com/profile/10509393835685414024noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-13263638.post-38028210628688306462010-06-17T18:30:22.801+02:002010-06-17T18:30:22.801+02:00Thanks for not giving up. This is very valuable in...Thanks for not giving up. This is very valuable information, and an excellent example that what lies in one's hands (tacit knowledge) is often very difficult to translate into words. Anyway,...<br /><br />...Blumenthal's video is a very good starting point: http://www.youtube.com/watch?v=g28-9NVUHj0.<br /><br />There are a number of things that might be the reason for your result:<br /><fooducationhttps://www.blogger.com/profile/10509393835685414024noreply@blogger.comtag:blogger.com,1999:blog-13263638.post-76414518501414564642010-06-16T11:20:34.397+02:002010-06-16T11:20:34.397+02:00The company is Cadbury's and the brand is &quo...The company is Cadbury's and the brand is "Dairy Milk". I am from India and its the most widely available one around. <br /><br />What i realized looking at Heston Blumenthal's video was that you need to whisk really vigorously. I did this and it did turn into a mousse :). Did you have to whisk quite vigorously as well? My coffee beans were already in the mixture because I had Varunhttps://www.blogger.com/profile/01116440367304589020noreply@blogger.comtag:blogger.com,1999:blog-13263638.post-38758291285507980512010-06-13T22:00:28.915+02:002010-06-13T22:00:28.915+02:00Thanks for trying. The reason might be the chocola...Thanks for trying. The reason might be the chocolate variety. Since the amounts of various ingredients are vital, so is probably the amounts of emulsifiers, milk solids etc in each type of chocolate.<br /><br />If it doesn't turn into a mousse while whisking, it'll never do so even upon storage in the fridge. Your suggestion is correct: melt a small amount of additional chocolate togetherfooducationhttps://www.blogger.com/profile/10509393835685414024noreply@blogger.comtag:blogger.com,1999:blog-13263638.post-21317038218887967292010-06-13T19:24:10.929+02:002010-06-13T19:24:10.929+02:00Hey I find reading your articles very interesting!...Hey I find reading your articles very interesting!<br /><br />I tried making this today, using a milk chocolate with similar nutritional values to the ones you have states, almost identical. I did not notice the color change to a lighter shade while whisking so I probably messed up somewhere. It has been in the refrigerator for 3 hours but it is still very liquidy. used 100ml of the tea which Varunhttps://www.blogger.com/profile/01116440367304589020noreply@blogger.com