Chocolate, Modernist

Aerated Chocolate/ Green Tea Terrine

250g of Zephyr melted at 45C

40g of Mycryo microwaved along with 5g of matcha powder
Green tea flavoured cocoa butter is mixed with white chocolate

The mixture is poured in an ISI siphon, charged with 2 N20 cartridges

Mixture is dispensed into a rectangle shaped mould

It is vacuum sealed in the container until it doubles its volume. The terrine is then stored in the freezer until ready to use. 
When you are ready, gently release the pressure by turning the knob to open. Release the aerated chocolate by dipping the mould in tepid water. Cut/ break into pieces and serve. 

1 thought on “Aerated Chocolate/ Green Tea Terrine”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s