Wednesday, July 14, 2010

Chocolate Veil


Gellan gum (low acyl) is the Rolls Royce of gelling agents. I used it to gel this liquid which is a mixture of cocoa bean stock (cocoa nibs steeped in hot water), cocoa powder and sugar. It is boiled slightly with the gellan gum then poured into flat tray to set. Its flavor becomes more pronounced as you chew it, which means that it has a milder flavor at first and it increases as you chew. It not only tastes good, I also happen to think it is visually arresting. This particular veil will be used in a plated dessert, covering all of the components, but showing their silhouette (for example, a quenelle of ice cream underneath it should be clearly distinguishable).
Photo by Bryan Graham

7 comments:

  1. Compared to other gelling agents what is the texture. More like gelatin or agar or pectin?

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  2. Its like 3/4 gelatin 1/4 agar, meaning that its somewhat elastic but not as elastic as gelatin. It is not thermoreversible, so it will not melt in your mouth, you have to chew it.

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  3. looks great. what % of gellan did you use?

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  4. thanks. i have been using gellan for all my gelee's recently. so much easier, sets nice, has a cleaner flavor, and is adaptable to so many things.
    thanks, been wanting to try a "veil" gelee

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  5. I started using gellan because I got fed up with all my gelees having a subtle but distinct seaweed flavor--an inevitable consequence of using agar. Gellan is more than twice as expensive from my sources, and it has its limitations: because it is not reversible and sets at a very high temperature, you have to be willing to nearly boil all of your base, which can be rough on delicate and easily oxidized flavors. Still, its ease and reliability make it worthwhile.

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  6. Made this today, not what do I do with it ha ha...

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