Friday, May 8, 2009

Candy bar / cake


For this piece, I wanted to see if it was possible to make a candy bar that is built like a cake. The challenge though, is making the components shelf stable, since candy bars should ideally be kept at room temperature if that temperature happens to be 68 degrees Fahrenheit.

What I decided on for the candy bar's components was:
Bubble chocolate (or aero chocolate), which is chocolate with 10% of canola oil added, poured into a heavy cream whipper and filled with nitrogen charges to aerate the chocolate. The chocolate and oil mix is then pushed out of the whipper filled with thousands of bubbles. When the chocolate sets it sets with all of the bubbles in it. This preparation is meant to emulate chocolate mousse (aerated chocolate without the perishable ingredients). It is the top layer of the candy bar. Now, this is not a new preparation. It has been around for a while. In the UK it is a popular candy bar.



The next layer is a grapefruit jelly. It is sweet but tart at the same time and adds moisture.


When I was thinking of the cake component, I wanted a cake with a lot of moisture that could last for at least two weeks without going bad. The answer was a thin layer of angel food cake.
The last component is a thin layer of house made praline, which also adds some texture.


3 comments:

  1. Many thx for this post. I was searching the internet for aerated chocolate for 45 minutes today and nothing useable came up. I need a nother component for a peanutbutter dessert. Now I know.
    Does it stand up for a while?

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  2. It stands up just as chocolate does. In other words it is firm to the touch, but in the mouth it is very light.
    Things to consider: keep your iSi cream whipper warm, because once you fill it with the nitrogen charges the chocolate can set almost instantly. What I do is put the whipper in a plastic bag, and then I put that in a hot water bath to warm the aparatus up. Then I fill it, if it is a 1 liter-1quart whipper, with 500 g melted dark chocolate mixed with 50 g canola oil. Chargeit once, shake it vigorously, charge it again, shake it vigorously, and use it immediately after or place it back in the hot water bath. I ususally dispense it directy into the candy bar shell or a caramel frame. Let it set in refrigeration and then take it out. In order to see the bubbles in the chocolate, don't cut it with a knife, you need to break it off. You can see on the pictures from the column on the right, the last one at the bottom, that is a piece of bubble chocolate.

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  3. Thx, I tried it out today. What an interesting texture and the best is you don't have to add any other ingredients. Simple & delic.
    Thx again

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