Comments on FOODUCATION.ORG: Fool proof chocolate Chantilly, part 3:3. Dark cho...

Great article Erik. I've tried the chocolat...

2011-10-07T20:08:12.807+02:00

Great article Erik.

I've tried the chocolate mouse a couple of times before I found your article and was technically successful but not overly impressed with the result. As you mentioned, it tends to taste like what it is - watered down chocolate.

I like your idea with the orange juice though, so i'm looking forward to giving that a try, thanks

Dave

You're right, this was only a spelling error. ...

2010-11-09T10:10:29.475+01:00

You're right, this was only a spelling error. It should be chocolate-to-water 1.5:1. It is now corrected. Thanks

Very interesting article. I have a question: you s...

2010-11-08T16:29:17.208+01:00

Very interesting article.
I have a question: you specify the ratio as chocolate:water; when you mention a ratio of 1:1.5 do you mean a more watery mixture? Reading the article it seems you mean a more chocolatey mixture.

Or I'm getting it all wrong?

I haven't tested short whipping times in a sys...

2010-08-13T09:38:49.157+02:00

I haven't tested short whipping times in a systematic manner. However, apparently long whipping times seem to render the mixture more fluid again. Seems to go through a "stiffer phase", then returning to a more liquid state. Breaking up the emulsion again, perhaps? I'll try it next time I make it and post the results here

Interesting observations regarding the different c...

2010-08-12T19:48:08.635+02:00

Interesting observations regarding the different chocolate-water ratios - I'll have to think of this the next time I make chocolate chantilly. But I seem to recall that once I made this (with a ratio greater than 1:1, but can't remember exact), the texture started out pretty smooth. I then stopped whipping - and suddenly the mixture stiffend up. So I was just wondering if you also looked