Pressure aeration

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Another technique for making aerated confections is to use pressurized gas, such as nitrous oxide. This can be accomplished on a small scale by using a cream whipper fitted with nitrous oxide cartridges—the same device used to dispense whipped cream. When making aerated chocolate like Milk Chocolate Soufflés, tempered chocolate is placed in the warmed canister; the canister is charged with pressurized gas and shaken vigorously. The aerated chocolate is then dispensed into a slab or molds and allowed to crystallize. The result is a mousselike degree of aeration trapped in tempered chocolate. This method creates a unique product, but without manufacturing equipment, it is likely to be impractical for anything other than very small-scale production.