Aerated Gianduja

Par un écrivain mystérieux

Last updated 04 juin 2024

This is the Aero chocolate taken to the next level. It has the same airiness but with high-quality chocolate and enhanced hazelnut flavour.
This is the Aero chocolate taken to the next level. It has the same airiness but with high-quality chocolate and enhanced hazelnut flavour. This recipe doesn’t use other oils, which is common in other aerated chocolate recipes which is mainly used to thin out the chocolate and make it easier to incorporate air and use in the siphon. Adding other oils dilutes the flavour or could also impart and off-putting taste. This recipe uses cocoa butter instead, which has the same effect but with a more compatible flavour to the chocolate. It tastes delicious! It’s perfectly delicious on it’s own but can also be piped into moulds, used as a layer in a cake, used to decorate a cake or as an element in a plated dessert.