Peter Greweling

Milk Chocolate Soufflés

banner
Preparation info
  • Yield:

    140 Pieces

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Milk chocolate, melted, tempered, at 30°C/86°F

Method

  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