Videos and Recipes
Frozen chocolate air
For the chocolate air
- 1.000 g water
- 400 g chocolate 70%
- 50 g hazel nut praliné
- 5 g Lecite
- Chop the chocolate and keep in a bowl.
- Add the praliné and Lecite.
- Heat the water to 90 °C and pour over the mixture.
- Leave to rest for 1 min and shred with a blender.
- Keep at 50 °C.
- Move the blender over the surface of the mixture until it emulsifies and the air is obtained.
- Refill 2 containers with the air and freeze immediately.
- Leave in the freezer for 2 h and cover hermetically to prevent the ice-cream air from absorbing flavours.