Those small glorious bubbles found in my favorite childhood chocolate bar, believe it or not, can be achieved at home! It’s simple yet impressive.
First, I must give a shout out to an old colleague and mentor, Julian Helman, who I used to work with at Truffle’s Bistro & Patisserie for sharing this recipe with me. Julian is now the chef/owner of Kelowna’s KARAT Chocolate Boutique.
This is more of a technique than a recipe, and you will need to invest in a N2O canister and whip cream chargers, which are readily available at several big box stores these days (London Drugs, Canadian Tire) and even some kitchen stores.
For a 1 L canister
- 500 g Milk Chocolate (I like Callebaut)
- 100 g Canola Oil
- 4 Shots N2O (make sure to buy the cream ones and not the soda ones)
- Line a casserole dish or a small 4” x 4” Tupperware container with plastic wrap and keep in the freezer.
- Melt the chocolate over a bain-marie and remove before fully melted, being careful not to over-heat. Let it finish melting slowly on the counter.
- Add the oil and mix until incorporated.
- Place in canister and charge with 4 shots, shaking for 1 minute after each charge.
- Spray into your mold and gently place into the freezer. (Make sure to release the pressure into the sink before removing the top of the canister)
- Once frozen, remove and tip out. Carefully peel off plastic wrap and use a sharp knife to break into uneven pieces. Store it in the fridge and amaze your friends.
*Try to keep the plastic wrap flat with no wrinkles, it will be easier to remove.
*I find the warmer your chocolate gets, the smaller your bubbles will be.
*I have used dark and white chocolate before, which worked fine, but altered that original Aero bar texture we are aiming for.
*A few drops of flavoured oil would be a nice touch too! Think orange or mint.