I made some whipped chocolate by melting
standard semi-sweet morsels, and applying nitrous oxide at 250 psi. I then
dispensed the melted, gassified chocolate into a chilled vacuum chamber, then
applied a vacuum to create large bubbles within the chocolate. I maintained the
vacuum level while the chocolate solidified with the bubbles still
intact. This
process yields a dessert that is very low-density, and has a very pleasant airy
texture.
hey everyone I've
got another food hack
for you this is whipped chocolate so let
me show you how I made this one whipped
chocolate is just plain old chocolate
that's been melted and pumped up with
nitrous oxide and then cooled while it
still has the nitrous oxide dissolved in
it so when it cools and hardens it has a
bubble structure frozen into it so why
would we use nitrous oxide instead of
co2 or argon or any other gas the reason
is that nitrous oxide which comes in
these great little with it cartridges
here is very soluble in fat so argon and
co2 and all those don't really dissolve
that well in fat but nitrous oxide does
and since chocolate is mostly fat oil it
does best here I started by melting
about 200 grams of Tollhouse morsels
along with some oil I think I used about
25 grams of oil in a stainless steel
canister and the canister is part of
like a commercial a commercial whipped
cream dispenser it looks like this and
after the chocolate had melted inside
there I charged it up with two
cartridges not just one because that's
how I roll
at first while I was working on this I
did a little bit of math to figure out
what the pressure was going to be inside
there so I wanted to get a rough idea of
what the pressure inside the whipped
cream vessel would be had depending how
many of these little cartridges I used
on it so I started off by measuring the
full cartridge and then discharged it
into the mixing chamber and then waited
again and it looked like we had about
seven point seven grams of gas that came
out of here and we know the molecular
mass of nitrous oxide is 44 grams per
mole so I used PV equals NRT and
originally I wanted to find out what the
pressure was inside one of these
cartridges so I went through the
equation and came up with about 6,000
psi which is not correct
so at first blush you would say well
that's not right because 6000 psi is an
awful lot of pressure for a consumer
product like this and also if you check
with the vapor pressure of nitrous oxide
is it's actually quite a bit lower than
6000 it's it's only about 700 psi at
room temperature so what's happening
what this indicates is that there's
actually liquid nitrous oxide inside
here so it's true that there's seven
point seven grams of n2o in here but
it's not gas most of its liquid actually
so the volume of the of the
whipped-cream dispensing chamber is
about half a liter so I did the formula
again and came up with about 126 psi so
when this little cartridge discharges
into the chamber here you're left with
about 126 psi and since I did it twice
there is probably about 250 in there so
after the after I had the pressure
chamber full of a 250 psi of nitrous I
shook it up as well as I could to make
sure that the nitrous had dissolved into
the chocolate and then dispensed the
chocolate into a pre chilled vacuum
chamber so this is actually part of my
vacuum cold trap that I used in another
experiment and I just put it in the
freezer to chill for a while then I
applied vacuum and what this does is it
increases the size of the bubbles and
encourages a lot of the nitrous oxide to
come out of solution out of the
chocolate so you end up with this very
bubbly very light mixture and we're
trying to cool it down really quickly
here so that the bubbles will be frozen
so you suck the air out so that the
bubbles enlarge and then try to cool it
down as quickly as possible to make sure
that we keep that air East ruk sure
maintained in the chocolate so after a
while I carefully let the air back into
the chamber and then 2d mold it I used a
blowtorch just to heat up the backside
of the of the metal container and then
hit it with a cat hammer to knock all
the chocolate out which actually worked
pretty well all right so let's get one
of these a try
it's really very good it's much lighter
than standard chocolate because of
although I guess you're still nitrous in
there all the way filling those with the
gas will dissipate and it's just going
to become air as it sits around alright
see you next time bye
s
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