Milk Chocolate Clouds


Preparation info

  • Difficulty


  • Yield 600 g / 1 lb 5.16 oz About



Appears in


  • 500 g / 1 lb 1.63 oz melted milk chocolate
  • 100 g / 3.53 oz canola oil


  1. Line a flat half sheet pan with an acetate sheet.
  2. Melt the milk chocolate with the canola oil over a hot water bath.
  3. Pour the chocolate into a 1-L /1.04-qt siphon canister and screw on the lid tightly.
  4. Charge with 4 cartridges of gas. Shake vigorously for 1 minute after each charge.
  5. Pour the contents onto the prepared sheet pan. Let the chocolate set in the refrigerator for 20 minutes.
  6. Break apart into the desired size.
  7. Reserve in an airtight container in a cool, dry place. If properly stored, they can last for up to one year.