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Frozen Chocolate Clouds

Frozen Chocolate Clouds

Aerated, frozen chocolate foam. A beautiful light addition to your desserts plates.
Course Dessert


  • 3 g gelatine, bloomed
  • 85 g dark chocolate
  • 100 g water
  • 1 egg white


  • Freeze a tall loaf size baking tin. Bloom your gelatine with some water. Bring chocolate and water to a simmer (make sure chocolate is fully melted and incorporated.
  • Pour hot chocolate mixture over bloomed gelatine. Refrigerate for ten minutes.
  • After ten minutes have elapsed, add 1 egg white to mixture and transfer the mix into a whip cream siphon with two N2O charges.
  • Remove your loaf tin from the freezer and spray the aerated mixture from the whipping siphon into the tin. Freeze for 2 hours minimum.
  • Serve once frozen



This cool, frozen aerated chocolate wind, is neat way to add something cool to a plate in a restaurant or at home, providing you have the right equipment. It’s a fairly simple molecular gastronomy type technique that can be a great addition to your gourmet desserts. I’ve used different versions of this recipe in the past and they haven’t worked properly, not for me at least. This method yields way more chocolate wind in way less time than other methods I’ve seen using soy lecithin for example. I love adding elements like this to plates just to give it a little more flavour or interesting texture/ temperature. Thanks to anyone who has subscribed over the past few days. I appreciate it immensely and hope to keep making lots of great chef and culinary related content here.
Keyword Modernist, Molecular Gastronomy