Chantilly Chocolate |
| 95 mL - Orange Juice approx. 100 g - Milk Chocolate Ice Bath Taken from provided recipe on Lab 8 |
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| After melting chocolate and heating the juice until a combined, hot, liquid, I put the mixture over ice water and whisked until it thickened. The crystal form of the chocolate changed (twice) with the temperature adjustments as the molecule speed and structure reacted to the energy input/cease, and the texture grew fluffier with the addition of air. |
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| I continued whipping until soft peaks formed, and removed the chocolate mixture from the ice bath. The soft, smooth texture of the mousse turned out really well! The final texture was very pleasant and reminiscent of moist, fluffy frosting. If I were to do it differently next time, I would use a liquid with another flavor profile, such as coffee. The tartness and acidity of the orange juice complemented the sweet, gentle chocolate, but did not create a very rich taste. |
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| I put my mousse on some chocolate cake that I definitely did not drop a significant distance. It was quite delicious, and added an element of lightness to the dense cake. |
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