A Variety of Bubble Size
May 16th, 2010
When we were working on our book we looked at both nitrous and CO2 as bubble providers. It turns out that using the isi canister designed for whipped cream while using CO2 charges provides the greatest variety of bubble size and consistent volume in the aerated product. Here is the picture of our aerated chocolate with the bubbles captured with a total of 0.3% total hydrocolloids in the recipe.
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Posted in Ideas in Food