Milk Chocolate Soufflés


Preparation info

  • Difficulty


  • Yield:

    140 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Milk chocolate, melted, tempered, at 30°C/86°F 1000 g 34 oz 100%
Batch Size 1000 g 34 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed

Special Equipment Required

Gas-charged cream whipper canister


  1. Warm the cream whipper canister and nozzle to approximately 32°C/90°F.
  2. Put the milk chocolate in the canister. Close the lid and charge, according to manufacturer’s instructions, with 2 or more gas charges.
  3. Shake the canister vigorously for 1 minute.
  4. Invert the canister and discharge the chocolate into a frame 12 × 12 × ¾ in set on parchment paper.
  5. Spread the chocolate froth to make it level with the top of the frame. Adjust the frame size if necessary by moving the bars closer, to make a ½-in-thick slab.
  6. Allow the chocolate to set until firm enough to handle.
  7. Precoat one side of the slab with the tempered dark chocolate.
  8. Cut into squares using the 22.5-mm strings on a guitar.
  9. Dip the squares in the tempered dark chocolate. Before the chocolate sets, use a round dipping fork to make a circular mark on top of each piece.