Crispy Airy Chocolate

— Ed Engoron, Co-Founder of Choclatique

Recently there’s been a considerable hub-bub about some of the new, light and bubbly chocolate bars that are just starting to come to market. You may have already seen them. They weigh about half as much as a normal size chocolate bar. Most of the commercial aerated chocolate bars are made with some very inexpensive, poor quality chocolates that don’t taste very good either in their natural state or when “bubbled.” Then I discovered that if you use a good quality chocolate, like Choclatique Private Reserve Dark or Prestige Milk Chocolates, you can make a very interesting and wonderful tasting bar.

The flavor of very good chocolate can be enhanced with the introduction of more, airy surfaces which allow the chocolate to melt faster. The quicker the chocolate melts the more intense the flavors. The more intense flavor, the faster it releases flavor to the surfaces of your taste receptors which gives you your needed chocolate fix.

So how do the professionals make crispy, airy chocolate? Well, they have some of the more complex and pricey equipment that controls not only the temperature of the tempered chocolate, but also the introduction of air and controlled pressure.

How hard can it be to make crispy, airy chocolate?

Here’s a method that any home cook or amateur chocolatier can make in their own kitchen.

The equipment you will need is:

  • A whip cream siphon with 3 air cartridges (Williams-Sonoma or Sur la Table)
  • A flat plastic shoe box with a tight-fitting cover with a 1-inch hole in the middle of the cover (The Container Store)
  • A Space Bag (the kind you see advertised on television)
  • A home vacuum cleaner with a hose

The ingredients you will need are:


  • Make sure you have everything ready to go before starting as you will have to work very quickly.
  • Be sure the siphon is completely dry inside before adding the chocolate.
  • Melt, temper and combine the chocolate and oil into a warmed siphon.
  • Quickly discharge 3 air cartridge charges into the siphon.
  • Release the contents of the siphon into the plastic box and place the box inside the Space Bag with the hole in the cover aligned under the vacuum valve.
  • Vacuum out all the air.
  • Chill the box in the bag for 50 minutes or until the chocolate is firm.
  • Break into smaller pieces and wrap in aluminum foil and plastic kitchen wrap.

ChefsNote: You can also make bars in a plastic bar mold by releasing the contents of the siphon into each bar cavity filling only half full. The pressure of the vacuum will fill the mold up the rest of the way while adding air to the chocolate. You can find really great bar molds at Tomric Plastics.

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